Immunofluorescence detection of pea protein in meat products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874058" target="_blank" >RIV/62157124:16270/16:43874058 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1080/19440049.2016.1209573" target="_blank" >http://dx.doi.org/10.1080/19440049.2016.1209573</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/19440049.2016.1209573" target="_blank" >10.1080/19440049.2016.1209573</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Immunofluorescence detection of pea protein in meat products

Popis výsledku v původním jazyce

In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.

Název v anglickém jazyce

Immunofluorescence detection of pea protein in meat products

Popis výsledku anglicky

In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure &amp; Risk Assessment

ISSN

1944-0049

e-ISSN

—

Svazek periodika

33

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

1283-1289

Kód UT WoS článku

000382589200003

EID výsledku v databázi Scopus

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