Improved ELISA and dot-blot methods for the detection of whey proteins in meat products

✍ Scribed by Claude Demeulemester; Annie Lajon; Vincent Abramowski; Jean-Luc Martin; Paule Durand

• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 479 KB
• Volume: 56
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740560308

✦ Synopsis

Two techniques, ELISA and dot-blot, were applied to the qualitative detection of very low levels of whey proteins in liver paths. The use of an avidin-biotin ampli~cation system for both methods led to a useful improvement of the detection limit. The detection level which was 4 g kg-'

with the classical ELISA method was improved to 1 g kg-with the amplified ELISA method. Using the dot-blot technique, the results showed that the minimum detectable level was 1.79 kg-' for the classical method with nitrocellulose ( N o , 0.7 g kg -' for the ampliJiedmethod with NC, 0.7 g kg -'

for the classical method with cyanogen bromide-activated NC (activated NC) and 0.3 g kg-' for the amplijied method with activated NC.