Department of Chemistry, Food Chemistry, University of Hamburg, Hamburg, Germany.
J Agric Food Chem. 2009 Dec 9;57(23):11328-34. doi: 10.1021/jf902470e.
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.
肌钙蛋白是众所周知的主要鱼类过敏原。然而，目前还没有定量分析方法可用于测定来自不同鱼类的肌钙蛋白。本研究的目的是通过凝胶色谱和透析分离各种肌钙蛋白，并开发和验证一种用于测定来自各种鱼类的肌钙蛋白的竞争间接 ELISA 方法。该 ELISA 方法应用于食品生产中使用的几种鱼明胶和鱼鳔胶样品。竞争 ELISA 能够在 0.1-0.5mg/L 的范围内检测到所有测试的肌钙蛋白。在所研究的鱼明胶或用作鱼明胶生产原料的鱼皮中均未检测到肌钙蛋白。相反，发现鱼鳔胶含有高达 414.7 +/- 30.6mg/kg 的肌钙蛋白。
