ELISA for detecting walnut proteins

Monday, 03 November 2008 19:52

Scientists at the Morinaga Institute of Biological Science have developed a novel sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of walnut soluble proteins in processed foods. The sandwich ELISA is highly specific for walnut soluble proteins. The recovery ranged from 83.4 to 123%, whereas the intra- and inter-assay coefficients of variation were less than 8.8 and 7.2%, respectively.  

The authors concluded that their study showed that the proposed method is a reliable tool for detection in the presence of hidden walnut proteins in processed foods.

Reference:
Doi et al. 2008. Reliable Enzyme-Linked Immunosorbent Assay for the Determination of Walnut Proteins in Processed Foods. Journal of Agricultural and Food Chemistry., Vol 56 (17), pp. 7625–7630.