Estimating the quantity of egg white and whey protein concentrate in prepared crabstick using ELISA

Zachary H. Reed, Jae W. Park

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Indirect enzyme-linked immunosorbent assays (ELISA) technique was used to identify and quantify the use of dried egg white (DEW) and whey protein concentrate (WPC) in crabsticks. The use of SDS-PAGE for the quantification of protein additives has had limited success due to the high shear and high temperature processes of surimi crabstick. Monoclonal (anti-heat-denatured ovalbumin) and polyclonal (anti-β-lactoglobulin) antibodies were used. Antibodies showed no significant cross-reactivity with non-target crabstick proteins. An optimised extraction solution of 10% SDS and 2.5% 2-ME yielded high extractability with improved consistency. Quantification of DEW and WPC was achieved using the optimised extraction solution and indirect ELISA. Estimated DEW values were within 7% of actual values, WPC samples were within 17%. Inter-assay coefficients of variance for DEW ranged from 0.9% to 3.1% and those of the WPC were 1.0-8.0%.

Original languageEnglish
Pages (from-to)575-581
Number of pages7
JournalFood Chemistry
Volume118
Issue number3
DOIs
Publication statusPublished - 2010 Feb 1
Externally publishedYes

Fingerprint

dried eggs
Egg Proteins
Immunosorbents
whey protein concentrate
egg albumen
Assays
Enzyme-Linked Immunosorbent Assay
enzyme-linked immunosorbent assay
Egg White
Enzymes
Proteins
lactoglobulins
Immunosorbent Techniques
Lactoglobulins
surimi
antibodies
Mercaptoethanol
ovalbumin
Ovalbumin
cross reaction

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Estimating the quantity of egg white and whey protein concentrate in prepared crabstick using ELISA. / Reed, Zachary H.; Park, Jae W.

In: Food Chemistry, Vol. 118, No. 3, 01.02.2010, p. 575-581.

Research output: Contribution to journalArticle

Reed, Zachary H. ; Park, Jae W. / Estimating the quantity of egg white and whey protein concentrate in prepared crabstick using ELISA. In: Food Chemistry. 2010 ; Vol. 118, No. 3. pp. 575-581.
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