Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle
Author
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.
Department/s
- Centre for Analysis and Synthesis
- Biotechnology
- Department of Food Technology, Engineering and Nutrition
- Biochemistry and Structural Biology
Publishing year
2012
Language
English
Pages
598-603
Publication/Series
Food Chemistry
Volume
133
Issue
2
Document type
Journal article
Publisher
Elsevier
Topic
- Food Science
Keywords
- Matrix effect
- Raw meat
- Calpastatin
- Amperometry
- Immunoassay
Status
Published
ISBN/ISSN/Other
- ISSN: 1873-7072