Abstract
A competitive enzyme-linked immunosorbent assay (ELISA) was developed for quantification of Alaska pollock (AP) surimi in crabsticks. Identification of fish species is complicated by processing, cooking, and additional ingredients. ELISA is a powerful tool for identification and quantification of fish species. Polyclonal antibodies were raised in rabbits against a 15-amino-acid peptide (Ala-Pro-Lys-Lys-Asp-Val-Lys-Ala-Pro-Ala-Ala-Ala-Ala-Lys-Lys) determined from the myosin light chain 1 (MLC 1) of AP. Immunoblotting showed the anti-pep-AP antibody had no significant cross-reactivity with protein additives. However, cross-reactivity of the MLC 1 from Pacific whiting, and threadfin bream surimi was observed. MLC 1 was purified from AP surimi and used as the coating protein in the competitive ELISA. MLC 1 was serially diluted and had a R2 of 0.9845 following a logarithmic curve. All estimations of AP surimi were within 9% of the actual value. Inter-assay coefficients of variance ranged from 4.2% to 4.9%.
| Original language | English |
|---|---|
| Pages (from-to) | 196-201 |
| Number of pages | 6 |
| Journal | Food Chemistry |
| Volume | 123 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2010 Nov 1 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Food Science
- Analytical Chemistry
Cite this
Quantification of Alaska pollock surimi in prepared crabstick by competitive ELISA using a myosin light chain 1 specific peptide. / Reed, Zachary H.; Park, Jae W.
In: Food Chemistry, Vol. 123, No. 1, 01.11.2010, p. 196-201.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Quantification of Alaska pollock surimi in prepared crabstick by competitive ELISA using a myosin light chain 1 specific peptide
AU - Reed, Zachary H.
AU - Park, Jae W.
PY - 2010/11/1
Y1 - 2010/11/1
N2 - A competitive enzyme-linked immunosorbent assay (ELISA) was developed for quantification of Alaska pollock (AP) surimi in crabsticks. Identification of fish species is complicated by processing, cooking, and additional ingredients. ELISA is a powerful tool for identification and quantification of fish species. Polyclonal antibodies were raised in rabbits against a 15-amino-acid peptide (Ala-Pro-Lys-Lys-Asp-Val-Lys-Ala-Pro-Ala-Ala-Ala-Ala-Lys-Lys) determined from the myosin light chain 1 (MLC 1) of AP. Immunoblotting showed the anti-pep-AP antibody had no significant cross-reactivity with protein additives. However, cross-reactivity of the MLC 1 from Pacific whiting, and threadfin bream surimi was observed. MLC 1 was purified from AP surimi and used as the coating protein in the competitive ELISA. MLC 1 was serially diluted and had a R2 of 0.9845 following a logarithmic curve. All estimations of AP surimi were within 9% of the actual value. Inter-assay coefficients of variance ranged from 4.2% to 4.9%.
AB - A competitive enzyme-linked immunosorbent assay (ELISA) was developed for quantification of Alaska pollock (AP) surimi in crabsticks. Identification of fish species is complicated by processing, cooking, and additional ingredients. ELISA is a powerful tool for identification and quantification of fish species. Polyclonal antibodies were raised in rabbits against a 15-amino-acid peptide (Ala-Pro-Lys-Lys-Asp-Val-Lys-Ala-Pro-Ala-Ala-Ala-Ala-Lys-Lys) determined from the myosin light chain 1 (MLC 1) of AP. Immunoblotting showed the anti-pep-AP antibody had no significant cross-reactivity with protein additives. However, cross-reactivity of the MLC 1 from Pacific whiting, and threadfin bream surimi was observed. MLC 1 was purified from AP surimi and used as the coating protein in the competitive ELISA. MLC 1 was serially diluted and had a R2 of 0.9845 following a logarithmic curve. All estimations of AP surimi were within 9% of the actual value. Inter-assay coefficients of variance ranged from 4.2% to 4.9%.
KW - Alaska pollock
KW - Competitive ELISA
KW - Crabstick
KW - Peptide
KW - Surimi
UR - http://www.scopus.com/inward/record.url?scp=77952581505&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=77952581505&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2010.04.014
DO - 10.1016/j.foodchem.2010.04.014
M3 - Article
VL - 123
SP - 196
EP - 201
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 1
ER -