ELISA-based method to detect microbial transglutaminase in frozen surimi

被引:0
作者
Li, Yi [1 ]
Fan, Da-Ming [1 ]
Gu, Zhen-Nan [1 ]
Huang, Jian-Lian [2 ]
Lian, Hui-Zhang [3 ]
Zhao, Jian-Xin [1 ]
Chen, Wei [1 ]
Zhang, Hao [1 ]
机构
[1] Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi
[2] Fujian Anjoyfood Share Co. Ltd., Xiamen
[3] Wuxi Huashunminsheng Food Co. Ltd., Wuxi
关键词
Frozen surimi; Microbial transglutaminase; Sandwich-enzyme-linked immunosorbent assay detection;
D O I
10.13982/j.mfst.1673-9078.2014.09.045
中图分类号
学科分类号
摘要
In this study, a sandwich-type enzyme-linked immunosorbent assay (ELISA) was developed to detect microbial transglutaminase (MTG) in frozen surimi, using rabbit anti-MTG polyclonal antibody as the capture antibody and mouse anti-MTG monoclonal antibody as the detection antibody. Combined with anti-IgG1 secondary antibody horseradish peroxidase (HRP) conjugate, the sandwich ELISA was developed to quantitatively detect MTG in frozen surimi samples, thus providing a means to prevent adulteration of frozen surimi. The results showed that the optimum working concentration of the capture antibody was 2 µg/mL whereas that of the detection antibody was 0.1 µg/mL, and the optimum dilution of HRP-conjugated secondary antibody was 1:5,000. The visual detection limit of the assay was 20 ng/mL, and alinear relationship between OD450 values and the log values of MTG concentration was observed in the range of 0.6~10 mg/mL. A simulation model of adulteration in frozen surimi was established to determine the amount of added MTG. The recovery rate of MTG was over 94%, whereas the intra- and inter-plate coefficients of variation during the measurement were 1.12%~4.02% and 5.43%~6.87%, respectively. These results proved that this method was sensitive, required simple sample pretreatment, and was suitable for the quantitative detection of MTG added to frozen surimi.
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页码:275 / 279
页数:4
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