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Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing.
- Source :
-
Food chemistry [Food Chem] 2017 Apr 15; Vol. 221, pp. 1843-1850. Date of Electronic Publication: 2016 Oct 22. - Publication Year :
- 2017
-
Abstract
- The addition of soybean protein materials to meat products is a common practice in the food industry, being a potential hidden allergenic commodity. This study aimed at proposing a novel specific and highly sensitive real-time PCR system for the detection/quantification of soybean as an allergenic ingredient in processed meat products. The method achieved a limit of detection of 9.8pg of soybean DNA (8.6 copies), with adequate real-time PCR performance parameters, regardless of the soybean material (concentrate or isolate) and after thermal treatments. A normalised approach was also proposed in the range of 0.001-10% (w/w) of soybean material in pork meat, which was successfully validated and applied to processed meat products. Soybean was identified in more than 40% of tested samples of cooked ham and mortadella in the range of 0.1-4% (w/w), 3 samples not complying with labelling regulations as a result of undeclared soybean.<br /> (Copyright © 2016 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Calibration
Food Analysis
Food Handling methods
Food Hypersensitivity prevention & control
Hot Temperature
Real-Time Polymerase Chain Reaction
Reproducibility of Results
Sensitivity and Specificity
Soybean Proteins analysis
Swine
Allergens analysis
DNA, Plant isolation & purification
Meat Products analysis
Glycine max chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 221
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 27979171
- Full Text :
- https://doi.org/10.1016/j.foodchem.2016.10.091