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 a2 (I) chain for determination of gelatin sources in confectionery...

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Main Authors:	Tukiran, Nur Azira, Ismail, Amin, Mustafa, Shuhaimi, Hamid, Muhajir
Format:	Article
Language:	English English English
Published:	Wiley-Blackwell 2016
Subjects:	TP Chemical technology
Online Access:	http://irep.iium.edu.my/55410/ http://irep.iium.edu.my/55410/ http://irep.iium.edu.my/55410/ http://irep.iium.edu.my/55410/1/Tukiran_et_al-2016-International_Journal_of_Food_Science_%26_Technology.pdf http://irep.iium.edu.my/55410/7/55410_Development%20of%20antipeptide%20enzyme-linked_WOS.pdf http://irep.iium.edu.my/55410/8/55410_Development%20of%20antipeptide%20enzyme-linked_SCOPUS.pdf

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recordtype	eprints
spelling	iium-554102017-07-18T00:48:57Z http://irep.iium.edu.my/55410/ Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products Tukiran, Nur Azira Ismail, Amin Mustafa, Shuhaimi Hamid, Muhajir TP Chemical technology 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 a2 (I) chain for determination of gelatin sources in confectionery products by competitive indirect enzyme-linked immunosorbent assay (ELISA). Collagen a2 (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 lg mL �1, and the limit of detection (IC10) was 0.05 lg 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. Wiley-Blackwell 2016-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/55410/1/Tukiran_et_al-2016-International_Journal_of_Food_Science_%26_Technology.pdf application/pdf en http://irep.iium.edu.my/55410/7/55410_Development%20of%20antipeptide%20enzyme-linked_WOS.pdf application/pdf en http://irep.iium.edu.my/55410/8/55410_Development%20of%20antipeptide%20enzyme-linked_SCOPUS.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 and Technology, 51 (1). pp. 54-60. ISSN 0950-5423 E-ISSN 1365-2621 http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12971/abstract 10.1111/ijfs.12971
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Tukiran, Nur Azira Ismail, Amin Mustafa, Shuhaimi Hamid, Muhajir Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products
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 a2 (I) chain for determination of gelatin sources in confectionery products by competitive indirect enzyme-linked immunosorbent assay (ELISA). Collagen a2 (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 lg mL �1, and the limit of detection (IC10) was 0.05 lg 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.
format	Article
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
title	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_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_sort	development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products
publisher	Wiley-Blackwell
publishDate	2016
url	http://irep.iium.edu.my/55410/ http://irep.iium.edu.my/55410/ http://irep.iium.edu.my/55410/ http://irep.iium.edu.my/55410/1/Tukiran_et_al-2016-International_Journal_of_Food_Science_%26_Technology.pdf http://irep.iium.edu.my/55410/7/55410_Development%20of%20antipeptide%20enzyme-linked_WOS.pdf http://irep.iium.edu.my/55410/8/55410_Development%20of%20antipeptide%20enzyme-linked_SCOPUS.pdf
first_indexed	2023-09-18T21:18:19Z
last_indexed	2023-09-18T21:18:19Z
_version_	1777411712062849024

Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products

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