Immunoanalytical detection of allergenic proteins in food

被引：23
作者：
Krska R. [1 ]
Welzig E. [1 ]
Baumgartner S. [1 ]
机构：
[1] Center for Analytical Chemistry, Institute for Agrobiotechnology (IFA-Tulln), 3430 Tulln
来源：
Analytical and Bioanalytical Chemistry | 2004年 / 378卷 / 1期
关键词：
Atopic Dermatitis; Food Allergy; Allergenic Protein; Allergenic Potential; Peanut Allergen;
D O I：
10.1007/s00216-003-2311-5
中图分类号：
学科分类号：
摘要：
The use of immunoanalytical methods for detecting allergenic proteins in food is discussed. These techniques are based on the formation of an antibody-antigen complex of high affinity. These methods are widely used for allergic protein detection because of the high specificity and sensitivity of antibodies. They are used in food industry laboratories and by official food control bodies to detect and quantify allergens present in the food.
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收藏
页码：63 / 65
页数：2
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