Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle

Summary, in English

A method is described for quantification of the beef tenderness marker, calpastatin, in meat samples by amperometric detection. Using a novel bovine recombinant partial calpastatin protein as standard antigen a low detection limit of 0.2 ng/mL was achieved. The influence of the complex matrix was minimised by heat pretreatment and dilution of the samples prior to detection of calpastatin. The relative error between the direct sample measurement and standard addition methods was 5.89%, confirming the accuracy of the developed amperometric immunoassay. (C) 2012 Elsevier Ltd. All rights reserved.

• Författare: Kinga Zor; Katarzyna Dymek; Roberto Ortiz; Audrey Faure; Ebru Saatci; Lo Gorton; Ronald Bardsley; Mihaela Nistor
• Avdelning/ar: Centrum för analys och syntes; Bioteknik; Department of Food Technology, Engineering and Nutrition; Biokemi och Strukturbiologi
• Publiceringsår: 2012
• Språk: Engelska
• Sidor: 598-603
• Publikation/Tidskrift/Serie: Food Chemistry
• Volym: 133
• Issue: 2
• Länkar: http://dx.doi.org/10.1016/j.foodchem.2012.01.065
• Dokumenttyp: Artikel i tidskrift
• Förlag: Elsevier
• Ämne: Food Science
• Nyckelord: Matrix effect; Raw meat; Calpastatin; Amperometry; Immunoassay
• Status: Published
• ISBN/ISSN/Övrigt: ISSN: 1873-7072