Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, FL 32306, USA.
Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, FL 32306, USA.
Food Chem. 2018 Jun 1;250:170-179. doi: 10.1016/j.foodchem.2018.01.032. Epub 2018 Jan 6.
Misusage of porcine blood proteins, such as misbranding and substitution, can cause religious objections, law violation, and food quality concerns. These issues highlight the need for detecting unlabeled or overuse of porcine blood in foods. Compared with acidic and neutral pHs, porcine hemoglobin (P) at alkaline pH retained the best solubility, molecular integrity, and immunoreactivity after heat treatment. P at acidic and alkaline pHs remained stable during storage at 4 °C for 29 days. A monoclonal antibody (mAb) specific to mammalian hemoglobin, 13F7, was developed. A mAb13F7-based indirect competitive ELISA (icELISA) was optimized for the quantification of P in meat products. This assay had a wide working range from 0.5 ppm to 1000 ppm. It was sensitive (limit of detection: 0.5 ppm), precise and reproducible with low inter- and intra-coefficient of variances (<20%). This assay is suitable for government, food industry, and third-party authority to surveillance food quality.
猪血蛋白的误用，如假冒和替代，可能会引起宗教反对、法律违规和食品质量问题。这些问题凸显了检测食品中未标记或过度使用猪血的必要性。与酸性和中性 pH 值相比，碱性 pH 值下的猪血红蛋白 (P) 在热处理后保持最佳的溶解性、分子完整性和免疫反应性。在 4°C 下储存 29 天期间，酸性和碱性 pH 值下的 P 保持稳定。开发了一种针对哺乳动物血红蛋白的单克隆抗体（mAb）13F7。优化了基于 mAb13F7 的间接竞争 ELISA（icELISA），用于定量检测肉制品中的 P。该测定法的工作范围很宽，从 0.5ppm 到 1000ppm。它具有很高的灵敏度（检测限：0.5ppm），精密度和重现性好，变异系数低（<20%）。该测定法适用于政府、食品行业和第三方机构对食品质量进行监测。
