Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA

Autor:	Tatiana Cucu, Céline Platteau, Bruno De Meulenaer, Bart Devreese, Isabel Taverniers, Marc De Loose
Rok vydání:	2013
Předmět:	Food industry business.industry Chemistry Immunology Contamination Protein oxidation Biotechnology Elisa kit Maillard reaction symbols.namesake Food processing symbols Soybean protein Food science Food allergens business Agronomy and Crop Science Food Science
Zdroj:	Food and Agricultural Immunology. 24:179-192
ISSN:	1465-3443 0954-0105
DOI:	10.1080/09540105.2012.677009
Popis:	Soybean and hazelnut represent major food allergens. Their inadvertent presence in foods might pose a serious threat to allergic consumers. Therefore, reliable detection methods are needed. Commercial enzyme-linked immunosorbent assays (ELISA) are the preferred methods especially by the food industry and enforcement agencies for the detection of contamination levels of food allergens. However, they are susceptible to erroneous results due to the modification of the allergens (proteins) during food processing. In this paper, the impact of protein oxidation on the detectability of soybean and hazelnut was investigated. Lipid-induced oxidation did not have a great impact on the detectability while the more severe hypochlorous acid-induced oxidation led to dramatic decrease in detectability for both hazelnut and soybeans. The observed impact was highly dependent on the type of ELISA kit used.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3d1a09755999d1e4b99358e070e3eb7e https://doi.org/10.1080/09540105.2012.677009 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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