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Food Chem. 2018 Jun 1;250:170-179. doi: 10.1016/j.foodchem.2018.01.032. Epub 2018 Jan 6.

Monoclonal antibody-based ELISA for the quantification of porcine hemoglobin in meat products.

Author information

1
Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, FL 32306, USA.
2
Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, FL 32306, USA. Electronic address: qrao@fsu.edu.

Abstract

Misusage of porcine blood proteins, such as misbranding and substitution, can cause religious objections, law violation, and food quality concerns. These issues highlight the need for detecting unlabeled or overuse of porcine blood in foods. Compared with acidic and neutral pHs, porcine hemoglobin (PHb) at alkaline pH retained the best solubility, molecular integrity, and immunoreactivity after heat treatment. PHb at acidic and alkaline pHs remained stable during storage at 4 °C for 29 days. A monoclonal antibody (mAb) specific to mammalian hemoglobin, 13F7, was developed. A mAb13F7-based indirect competitive ELISA (icELISA) was optimized for the quantification of PHb in meat products. This assay had a wide working range from 0.5 ppm to 1000 ppm. It was sensitive (limit of detection: 0.5 ppm), precise and reproducible with low inter- and intra-coefficient of variances (<20%). This assay is suitable for government, food industry, and third-party authority to surveillance food quality.

KEYWORDS:

Adulteration; Affinity; Food quality; Immunodetection; Porcine hemoglobin; Thermostability

PMID:
29412908
DOI:
10.1016/j.foodchem.2018.01.032
[Indexed for MEDLINE]

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