000088372 001__ 88372
000088372 005__ 20240322114949.0
000088372 0247_ $$2doi$$a10.1016/j.foodcont.2019.03.035
000088372 0248_ $$2sideral$$a111411
000088372 037__ $$aART-2019-111411
000088372 041__ $$aeng
000088372 100__ $$aSegura-Gil, I.
000088372 245__ $$aDevelopment of sandwich and competitive ELISA formats to determine ß-conglycinin: Evaluation of their performance to detect soy in processed food
000088372 260__ $$c2019
000088372 5060_ $$aAccess copy available to the general public$$fUnrestricted
000088372 5203_ $$aTwo ELISA formats (sandwich and indirect competitive) were developed to quantify ß-conglycinin, a major soy allergen. Their performance was evaluated using three model foods incurred with soy proteins. The sandwich format detects the addition of 0.005% and 0.05% soy proteins in pasteurized sausages and baked bread. However, the competitive format detects only 0.1 and 0.5%, respectively. ß-conglycinin was not detected in sterilized pâtè with any format. An industrial prototype of the sandwich ELISA was in-house validated, showing acceptable results of repeatability, reproducibility and robustness. Model foods spiked with ß-conglycinin after processing showed recoveries between 93.3 and 138.7%. However, in model foods incurred with soy proteins before processing the recovery decreased with the increase of the severity of heat treatment applied. The sandwich format could differentiate most of the retail foods with soy declared or not as ingredient. The ELISA format and processing conditions greatly influence the determination of ß-conglycinin in food.
000088372 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2015-3818-2
000088372 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000088372 590__ $$a4.258$$b2019
000088372 592__ $$a1.43$$b2019
000088372 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b19 / 138 = 0.138$$c2019$$dQ1$$eT1
000088372 593__ $$aFood Science$$c2019$$dQ1
000088372 593__ $$aBiotechnology$$c2019$$dQ1
000088372 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000088372 700__ $$aBlázquez-Soro, A.
000088372 700__ $$aGalán-Malo, P.
000088372 700__ $$aMata, L.
000088372 700__ $$0(orcid)0000-0002-2646-5733$$aTobajas, A.P.$$uUniversidad de Zaragoza
000088372 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, L.$$uUniversidad de Zaragoza
000088372 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, M.D.$$uUniversidad de Zaragoza
000088372 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000088372 773__ $$g103 (2019), 78-85$$pFood control$$tFood Control$$x0956-7135
000088372 8564_ $$s587449$$uhttps://zaguan.unizar.es/record/88372/files/texto_completo.pdf$$yPostprint
000088372 8564_ $$s210295$$uhttps://zaguan.unizar.es/record/88372/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000088372 909CO $$ooai:zaguan.unizar.es:88372$$particulos$$pdriver
000088372 951__ $$a2024-03-22-11:46:32
000088372 980__ $$aARTICLE