Immunofluorescence detection of pea protein in meat products

ABSTRACT

In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.

KEYWORDS:

• Allergy
• food industry
• immunohistochemistry (IHC)
• microscopy

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the IGA project by the University of Veterinary and Pharmaceutical Sciences Brno [grant number 228/2015/FVHE].