title: Effect of processing on the detectability of peanut protein by ELISA.
abstract: Chicken IgY was used for the detection and quantification of peanut proteins by indirect competitive ELISA. The method was optimized by using a checker board approach to determine the optimal concentration of coating antigen, primary antibody and secondary antibody. Peanut protein could be detected in foods down to levels of 10 ppm. The effect of physical (heat treatment at 80 °C and 100 °C) and chemical (acid, alkali and reducing sugar) treatments on the IgY binding of peanut proteins was investigated. The optimized assay was relatively sensitive for the roasted peanut proteins. However, the binding ability of chicken IgYs to peanut proteins was found to be significantly altered by denaturation and hydrolysis of proteins. It was also observed that the effect of Millard chemistry on the detectability of peanut protein was less pronounced at high temperatures than at low temperatures.
authors.affiliation: Science and Advice for Scottish Agriculture (SASA), Roddinglaw Road, EH12 9FJ Edinburgh, United Kingdom. amjadiqbal147@yahoo.com
authors.forename: Amjad
authors.initials: A
authors.lastname: Iqbal
authors.forename: Nadia
authors.initials: N
authors.lastname: Ateeq
mesh_terms: D000485:Allergens / Q000032:analysis; D000818:Animals; D010367:Arachis / Q000737:chemistry* / Q000276:immunology; D002645:Chickens; D003296:Cooking; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D006358:Hot Temperature; D007136:Immunoglobulins / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis*
chemical_list: D000485:Allergens; C016512:IgY; D007136:Immunoglobulins; D010940:Plant Proteins
keywords: Allergens; ELISA; Epitopes; Peanut protein; Stability