期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 57, 期 23, 页码 11328-11334出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf902470e
关键词
Parvalbumin; ELISA; PARV-19; isinglass; fish gelatin; cod; hake; haddock; tilapia; tuna; sturgeon; pollock; salmon
资金
- Max Rubner-Institut, Germany
- Deutscher Weinbauverband e.V., Germany
- Deutsche Weinakademie GmbH, Germany
Parvalbumins are well-known as major fish allergens. However, no quantitative analytical method is currently available for the determination of parvalbumins from different fish species. The aim of this study was the isolation of the various parvalbumins by the application of gel chromatography and dialysis and the development and validation of a competitive indirect ELISA for the determination of parvalbumins from various fish species. This ELISA method was applied to several fish gelatins and isinglass samples used in food production. The competitive ELISA was capable of detecting all tested parvalbumins within a range of 0.1-0.5 mg/L. No parvalbumin was detected in any of the investigated fish gelatins or in a fish skin used as raw material for fish gelatin production. Contrarily, isinglass was found to contain parvalbumin amounts of up to 414.7 +/- 30.6 mg/kg.
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