Influence of different extraction conditions on the detection of glycinin and β-conglycinin in model processed foods by ELISA

Autor:	Luis Mata, Lourdes Sánchez, María D. Pérez, Miguel Calvo, Patricia Galan-Malo, Ana P. Tobajas, Isabel Segura-Gil
Rok vydání:	2020
Předmět:	Health Toxicology and Mutagenesis Enzyme-Linked Immunosorbent Assay Toxicology medicine.disease_cause 01 natural sciences 0404 agricultural biotechnology Allergen medicine Food science business.industry Chemistry Seed Storage Proteins digestive oral and skin physiology 010401 analytical chemistry Extraction (chemistry) Public Health Environmental and Occupational Health food and beverages Globulins 04 agricultural and veterinary sciences General Chemistry General Medicine Antigens Plant Hydrogen-Ion Concentration 040401 food science 0104 chemical sciences Soybean Proteins Food processing Soybeans business Food Analysis Food Science β conglycinin
Zdroj:	Food Additives & Contaminants: Part A. 37:1087-1098
ISSN:	1944-0057 1944-0049
Popis:	The presence of undeclared soy proteins in food can cause severe reactions in soy allergic individuals. The extraction of target proteins from processed foods is a crucial step in allergen detection by immunoassays, as only successfully extracted target proteins can be detected by the specific antibodies. The effectiveness was studied of different conditions (type of buffer, temperature and time of incubation) on the extraction of total protein, and concentration of glycinin and β-conglycinin from different food matrices. The yields were determined using a soy protein isolate and three processed foods (sausage, bread and pâté) incurred with soy proteins. The yields were affected by the processing of analysed products and the composition and pH of the extraction buffers. Neutral and alkaline buffers (pH from 7.4 to 10.6) exhibited good protein extraction capacity and detectability of the specific target proteins. Denaturing additives and highly alkaline buffer (pH 12) extracted more crude protein but they were incompatible with the ELISA assay. Overall, the best results were obtained using phosphate (pH 7.4) and Tris/HCl (pH 8.5) buffers in the presence of 0.5 M NaCl. Crude protein yield of food extracts did not correlate with that of glycinin and β-conglycinin, whereas a good relationship was found between the yields of the two proteins.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06fa5ef8e28f72afb26c322944dc2888 https://doi.org/10.1080/19440049.2020.1757163 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.