Abstract
The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of soy product. The soy product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate and 2% mercaptoethanol. The working range used in the enzyme immunoassay to detect soy was 9-280ppm SP with adequate linearity (R2: 0.9880). All validation parameters studied were appropriate. Commercial samples of meat products were analyzed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method.
Highlights
In the manufacture of meat products often extrinsic proteins as bovine or porcine plasma, soy products, different dairy products, collagen, gelatin, are added [1]
The ME cleaves disulfide bonds formed between the cysteine residues of proteins and sodium dodecylsulfate (SDS) facilitates the solubilization of proteins by altering non-covalent bonds [11]
The ELISA method is an important tool to detect allergens in food, but it must be taken into account that different food matrices can affect the recovery of the method, and it is not possible to recognize, in the majority of cases, the compound of the food that interferes with the test [14]
Summary
In the manufacture of meat products often extrinsic proteins as bovine or porcine plasma, soy products, different dairy products (caseinate, whey, skim milk powder, etc.), collagen, gelatin, are added [1]. These proteins are used as water retention agents and improve the emulsification of fats. The presence of undeclared allergenic proteins in meat products may be due to different reasons They may have been added as ingredients or additives but are not declared because they are not approved in these products. Cellerino K. et al.: Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
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