Detection of hazelnut proteins in foods by enzyme immunoassay using egg yolk antibodies

被引：14

作者：

Blais, BW ^{[1
]}

Phillippe, L ^{[1
]}

机构：

[1] Canadian Food Insp Agcy, Lab Serv Div, Ottawa, ON K1A 0C6, Canada

来源：

JOURNAL OF FOOD PROTECTION | 2001年 / 64卷 / 06期

关键词：

D O I：

10.4315/0362-028X-64.6.895

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

An enzyme immunoassay (EIA) was developed for the detection of hazelnut proteins in foods. This assay used inexpensive chicken egg yolk antibodies in a sandwich EIA format for the immunospecific capture and detection of hazelnut proteins present in a variety of different food matrices. The assay was able to detect less than 1 ppm of hazelnut protein in most of the foods tested and did not exhibit any appreciable cross-reactivity with other nuts or food matrices. This assay will be a useful tool for the food industry and regulatory agencies that wish to test foods for the presence of undeclared hazelnut allergens.

引用

页码：895 / 898

页数：4

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