Abstract
The aim of this study was to evaluate different ELISA kits for the detection of soy proteins in raw and cooked model systems (MS) added with soy protein concentrate 63% protein (SPC), and in commercial meat products. Nine bovine meat MS with 0-2000 ppm SPC, nine boneless ham cooked MS with 0-2000 ppm SPC and eight commercial meat products were analyzed. Three ELISA kits: Ridascreen® Fast Soya from R-Biopharm, Veratox® Quantitative Soy Allergen Test from Neogen and AgraQuant® Soy Assay from Romer were used. R-Biopharm kit detected above 5 ppm SPC in raw meat MS and above 10 ppm SPC in cooked boneless ham MS. Neogen kit detected above 250 ppm SPC in both MS. Romer kit detected above 100 ppm SPC in raw meat MS and above 50 ppm SPC in cooked boneless ham MS. Results obtained using R-Biopharm and Veratox-Neogen kits were lower than real values. It is difficult to evaluate the correct quantification of Romer kit because the results are calculated as ppb soy trypsin inhibitor (STI). Results obtained for raw MS were higher than those obtained for cooked MS using R-Biopharm and Neogen kits, while results for raw MS were lower than those obtained for cooked MS using Romer kit. For one commercial sample that did not declare soy, results were below the quantification limits for the three kits used. For three commercial samples that did not declare soy, results were 22.3; 67.0 and 67.8 ppm soy protein isolate respectively using Neogen kit. Results for four samples that did not declare soy were 448.0; 581.0 and > 1000 ppb STI in two of them, using Romer kit. Two samples declared soy products, in one of them soy was detected with all kits, and in the other Neogen and Romer kits did not detect soy. In conclusion R-Biopharm kit was the most sensitive for the analysis of these samples. Thermal processing affected results for the kits used. It was possible to detect soy in commercial meat products that did not declare soy products. The food industry should be responsible for the declaration of soy in the labels of their products.
Highlights
Allergic diseases are given by a fault in the activation mechanisms or regulation of the immune response against innocuous antigens distributed in the environment
It is difficult to evaluate the correct quantification of Romer kit because the results are calculated as ppb soy tripsin inhibitor (STI)
Results obtained for raw model systems were higher than those obtained for cooked model systems using R-Biopharm and Veratox-Neogen kits, while results for raw model systems were lower than those obtained for cooked model systems using Romer kit
Summary
Allergic diseases are given by a fault in the activation mechanisms or regulation of the immune response against innocuous antigens distributed in the environment. There are eight food groups (The Big-8) that are responsible for 90% of food allergies: milk, egg, soy, wheat, peanuts, tree nuts, fish and shellfish. 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 used [2]. These proteins work as water retention agents and emulsifying fats. In 2014 Food National Commission (CONAL) presented a document about the declaration of food allergens and substances that can cause adverse reactions in susceptible individuals, which must be Cellerino Karina and Lopez Laura Beatriz: Soy Protein Detection in Raw and Cooked
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