000112455 001__ 112455
000112455 005__ 20240319080951.0
000112455 0247_ $$2doi$$a10.1016/j.talanta.2022.123226
000112455 0248_ $$2sideral$$a128379
000112455 037__ $$aART-2022-128379
000112455 041__ $$aeng
000112455 100__ $$aBlázquez-García, Marina
000112455 245__ $$aUltrasensitive detection of soy traces by immunosensing of glycinin and ß-conglycinin at disposable electrochemical platforms
000112455 260__ $$c2022
000112455 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112455 5203_ $$aThis work reports the first electrochemical bioplatform for the determination of soy traces in food. The bioplatform involves sandwich-type immunoassays using specific antibodies for ß-conglycinin and glycinin, which are the main allergenic soy proteins, and carboxylic acid-modified magnetic microbeads. Amperometric detection at -0.20 V (vs. an Ag pseudo-reference electrode) was performed using single or dual screen-printed carbon electrodes and the H2O2/hydroquinone (HQ) system. The measured variation in the cathodic current was directly proportional to the concentration of target allergenic proteins. The developed bioplatforms exhibit a good selectivity and sensitivity providing limits of detection (LOD) values of 0.03 and 0.02 ng mL-1 for ß-conglycinin and glycinin, respectively. The determination of both proteins can be carried out in only 1.5 h. The electrochemical bioplatforms allow their accurate determinations (with results statistically comparable to those provided by ELISA methodologies) in raw cookie dough and baked cookies enriched with soy flour. The results obtained confirm, in a pioneering way with electrochemical biosensors, the possibility of discriminating samples incurred with as little as 0.0005 ppm of a food allergen in model cookie extracts.
000112455 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/IJCI-2017-31345$$9info:eu-repo/grantAgreement/ES/MICINN/PID2019-103899RB-100
000112455 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000112455 590__ $$a6.1$$b2022
000112455 592__ $$a0.986$$b2022
000112455 591__ $$aCHEMISTRY, ANALYTICAL$$b9 / 86 = 0.105$$c2022$$dQ1$$eT1
000112455 593__ $$aAnalytical Chemistry$$c2022$$dQ1
000112455 593__ $$aSpectroscopy$$c2022$$dQ1
000112455 593__ $$aBiochemistry$$c2022$$dQ2
000112455 594__ $$a12.2$$b2022
000112455 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112455 700__ $$aArévalo, Beatriz
000112455 700__ $$aSerafín, Verónica
000112455 700__ $$aBenedé, Sara
000112455 700__ $$aMata, Luis
000112455 700__ $$aGalán-Malo, Patricia
000112455 700__ $$aSegura-Gil, Isabel
000112455 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María Dolores$$uUniversidad de Zaragoza
000112455 700__ $$aPingarrón, José M.
000112455 700__ $$aCampuzano, Susana
000112455 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000112455 773__ $$g241 (2022), 123226 [7 pp]$$pTalanta$$tTalanta$$x0039-9140
000112455 8564_ $$s3956566$$uhttps://zaguan.unizar.es/record/112455/files/texto_completo.pdf$$yVersión publicada
000112455 8564_ $$s2128080$$uhttps://zaguan.unizar.es/record/112455/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112455 909CO $$ooai:zaguan.unizar.es:112455$$particulos$$pdriver
000112455 951__ $$a2024-03-18-13:05:33
000112455 980__ $$aARTICLE