Establishment and application of macadamia protein sandwich ELISA method

Authors

JIA Zengyan, State Key Laboratory of Food Nutrition and Safety ﹝Tianjin University of Science and Technology﹞,Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin 300457, China
WANG Xiaomin, State Key Laboratory of Food Nutrition and Safety ﹝Tianjin University of Science and Technology﹞,Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin 300457, China
SHA Zhicong, State Key Laboratory of Food Nutrition and Safety ﹝Tianjin University of Science and Technology﹞,Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin 300457, China
ZHOU Rourou, State Key Laboratory of Food Nutrition and Safety ﹝Tianjin University of Science and Technology﹞,Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin 300457, China
SHENG Wei, State Key Laboratory of Food Nutrition and Safety ﹝Tianjin University of Science and Technology﹞,Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin 300457, China
ZHANG Yan, Tianjin Key Laboratory of Food Science and Health ﹝Nankai University﹞, Tianjin 300071, China;School of Medicine, Nankai University, Tianjin 300071, China

Abstract

The unprocessed macadamia protein was extracted by alkali-soluble acid precipitation method, and the rat and rabbit polyclonal antibodies were prepared respectively. The rabbit and the murine polyclonal antibodies were used as the capture and detection antibodies respectively to establish a double-antibody sandwich enzyme-linked immunosorbent assay. The detection limit of this method was (0.95±0.17) ng/mL. The method had no obvious cross-reaction with soybean, walnut, hazelnut, almond, peanut, pistachio, cashew and wheat protein, which proved that the method was specific. The recovery rate of macadamia protein in baked macadamia nuts and baked biscuits is in the range of 73.67%～77.03%. This method was not only suitable for the accurate detection of unprocessed macadamia protein, but also for the quantitative detection of macadamia protein after hot processing and baked goods.

Publication Date

11-28-2018

First Page

55

Last Page

59,69

DOI

10.13652/j.issn.1003-5788.2018.11.012

Recommended Citation

Zengyan, JIA; Xiaomin, WANG; Zhicong, SHA; Rourou, ZHOU; Wei, SHENG; and Yan, ZHANG (2018) "Establishment and application of macadamia protein sandwich ELISA method," Food and Machinery: Vol. 34: Iss. 11, Article 11.
DOI: 10.13652/j.issn.1003-5788.2018.11.012
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/11

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