Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products
The gelatin sources have become a controversial issue with regard to religious and health concern. Thus, the aims of this study were to develop and evaluate the efficiency of polyclonal antibodies against peptide immunogen of collagen α2 (I) chain for determination of gelatin sources in confectioner...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Science and Technology
2016
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/55492/ http://psasir.upm.edu.my/id/eprint/55492/1/Development%20of%20antipeptide%20enzyme-linked%20immunosorbent%20assay%20for%20determination%20of%20gelatin%20in%20confectionery%20products.pdf |
| _version_ | 1848852817681317888 |
|---|---|
| author | Tukiran, Nur Azira Ismail, Amin Mustafa, Shuhaimi Hamid, Muhajir |
| author_facet | Tukiran, Nur Azira Ismail, Amin Mustafa, Shuhaimi Hamid, Muhajir |
| author_sort | Tukiran, Nur Azira |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The gelatin sources have become a controversial issue with regard to religious and health concern. Thus, the aims of this study were to develop and evaluate the efficiency of polyclonal antibodies against peptide immunogen of collagen α2 (I) chain for determination of gelatin sources in confectionery products by competitive indirect enzyme-linked immunosorbent assay (ELISA). Collagen α2 (I) chain protein showed resistance against heat treatment and detectable in certain commercial products when analysed by sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE). The established ELISA exhibited low cross-reactivity to fish and chicken gelatin. The IC50 value was 0.39 μg mL−1, and the limit of detection (IC10) was 0.05 μg mL−1. There were no false-positive results from forty-eight commercially processed products. The present method is useful for determination of gelatin in confectionery products. |
| first_indexed | 2025-11-15T10:44:06Z |
| format | Article |
| id | upm-55492 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:44:06Z |
| publishDate | 2016 |
| publisher | Institute of Food Science and Technology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-554922018-03-15T07:31:28Z http://psasir.upm.edu.my/id/eprint/55492/ Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products Tukiran, Nur Azira Ismail, Amin Mustafa, Shuhaimi Hamid, Muhajir The gelatin sources have become a controversial issue with regard to religious and health concern. Thus, the aims of this study were to develop and evaluate the efficiency of polyclonal antibodies against peptide immunogen of collagen α2 (I) chain for determination of gelatin sources in confectionery products by competitive indirect enzyme-linked immunosorbent assay (ELISA). Collagen α2 (I) chain protein showed resistance against heat treatment and detectable in certain commercial products when analysed by sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE). The established ELISA exhibited low cross-reactivity to fish and chicken gelatin. The IC50 value was 0.39 μg mL−1, and the limit of detection (IC10) was 0.05 μg mL−1. There were no false-positive results from forty-eight commercially processed products. The present method is useful for determination of gelatin in confectionery products. Institute of Food Science and Technology 2016-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/55492/1/Development%20of%20antipeptide%20enzyme-linked%20immunosorbent%20assay%20for%20determination%20of%20gelatin%20in%20confectionery%20products.pdf Tukiran, Nur Azira and Ismail, Amin and Mustafa, Shuhaimi and Hamid, Muhajir (2016) Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products. International Journal of Food Science & Technology, 51 (1). pp. 54-60. ISSN 0950-5423; ESSN: 1365-2621 http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.12971/abstract 10.1111/ijfs.12971 |
| spellingShingle | Tukiran, Nur Azira Ismail, Amin Mustafa, Shuhaimi Hamid, Muhajir Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products |
| title | Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products |
| title_full | Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products |
| title_fullStr | Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products |
| title_full_unstemmed | Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products |
| title_short | Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products |
| title_sort | development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products |
| url | http://psasir.upm.edu.my/id/eprint/55492/ http://psasir.upm.edu.my/id/eprint/55492/ http://psasir.upm.edu.my/id/eprint/55492/ http://psasir.upm.edu.my/id/eprint/55492/1/Development%20of%20antipeptide%20enzyme-linked%20immunosorbent%20assay%20for%20determination%20of%20gelatin%20in%20confectionery%20products.pdf |