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dc.contributor.author
Cellerino, Karina
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dc.contributor.author
Rodríguez, Viviana Gladys
dc.contributor.author
Docena, Guillermo H.
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dc.contributor.author
Lopez, Laura Beatriz
dc.date.available
2018-08-30T20:02:57Z
dc.date.issued
2017-02
dc.identifier.citation
Cellerino, Karina; Rodríguez, Viviana Gladys; Docena, Guillermo H.; Lopez, Laura Beatriz; Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products; Science Publishing Group; Journal of Food and Nutrition Sciences; 5; 2; 2-2017; 57-62
dc.identifier.issn
2330-7285
dc.identifier.uri
http://hdl.handle.net/11336/57787
dc.description.abstract
The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of soy product. The soy product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate and 2% mercaptoethanol. The working range used in the enzyme immunoassay to detect soy was 9-280ppm SP with adequate linearity (R2: 0.9880). All validation parameters studied were appropriate. Commercial samples of meat products were analyzed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Science Publishing Group
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Elisa
dc.subject
Allergens
dc.subject
Soy Detection
dc.subject
Meat Production
dc.subject.classification
Otras Ciencias Biológicas
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-28T18:43:24Z
dc.identifier.eissn
2330-7293
dc.journal.volume
5
dc.journal.number
2
dc.journal.pagination
57-62
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Rodríguez, Viviana Gladys. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
dc.description.fil
Fil: Docena, Guillermo H.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Estudios Inmunológicos y Fisiopatológicos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Estudios Inmunológicos y Fisiopatológicos; Argentina
dc.description.fil
Fil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
dc.journal.title
Journal of Food and Nutrition Sciences
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.11648/j.jfns.20170502.16
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20170502.16
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