Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11030365 | Food Control | 2019 | 39 Pages |
Abstract
In this study, a cashew allergen, Ana o 3 (2S albumin), was used as a protein marker to develop two sensitive and specific sandwich ELISAs (denoted as CAS-ELISA-2 and Ano3-ELISA-1) with the limits of detection (LOD, determined as a concentration that yield 20% of maximum colour development) at 0.04 and 0.06â¯mg protein kgâ1, respectively. The ELISAs were highly specific to cashew nut with very low cross-reactivity with pistachio, pecan, almond, peanut, and hazelnut. Assay validation on the model cookies observed lower cashew protein recovery of 40.2-44.9% with the CAS-ELISA-2 assay and 25.2-79.8% with the Ano3-ELISA-1 assay. Both assays exhibited a limit of quantitation (LOQ) of 40â¯mg protein kgâ1 cookies. While for the model chocolate, the acceptable protein recoveries were obtained with both CAS-ELISA-2 (74.0-87.7%) and Ano3-ELISA-1 (62.8-136.2%). The LOQ of 4â¯mg protein kgâ1 chocolate were achieved.
Keywords
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Food Science
Authors
Yiqing Zhao, Xin Sun, Christopher P. Marquis, Nanju Alice Lee,