title: [Study of preparation of the calibration standard for the crustacean protein detection method].
abstract: We examined the preparation method of the calibration standard for an ELISA kit for measuring crustacean protein in food products. The initial extract of the calibration standard was stabilized by addition of protease inhibitor to the extracting solution and heating at 100 degrees C for 10 min. In accordance with the preparation procedure for calibrators, we prepared 3 lots of initial extract of calibration standard and analyzed the protein concentration and SDS-electrophoretic pattern. Single bands at 160, 41, 37 kDa and 4 bands in the range of 16-20 kDa were observed on SDS-PAGE. The range of protein concentration of the initial extract of the calibration standard was 2.74-4.10 mg/mL.
authors.affiliation: Central Research Institute, Maruha Nichiro Holdings, Inc., Tsukuba, Ibaraki, Japan.
authors.forename: Kosuke
authors.initials: K
authors.lastname: Seiki
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Oda
authors.forename: Yuusuke
authors.initials: Y
authors.lastname: Shibahara
authors.forename: Reiko
authors.initials: R
authors.lastname: Gamo
authors.forename: Masami
authors.initials: M
authors.lastname: Arima
authors.forename: Shinobu
authors.initials: S
authors.lastname: Sakai
authors.forename: Atsushi
authors.initials: A
authors.lastname: Nakamura
authors.forename: Reiko
authors.initials: R
authors.lastname: Adachi
authors.forename: Kazuo
authors.initials: K
authors.lastname: Shiomi
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
authors.forename: Reiko
authors.initials: R
authors.lastname: Teshima
mesh_terms: D000818:Animals; D002138:Calibration / Q000592:standards*; D003445:Crustacea / Q000737:chemistry*; D004797:Enzyme-Linked Immunosorbent Assay; D005504:Food Analysis / Q000379:methods; D011506:Proteins / Q000032:analysis*
chemical_list: D011506:Proteins