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Food Additives & Contaminants: Part A Volume 28, 2011 - Issue 2
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Original Articles

Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA

C. Platteau Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, B-9000, Belgium; Flemish Government, Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Melle, Belgium
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T. Cucu Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, B-9000, Belgium; Department of Biochemistry and Microbiology, Laboratory for Protein Biochemistry and Biomolecular Engineering, Ghent University, Ghent, Belgium
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B. De Meulenaer Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, B-9000, BelgiumCorrespondence[email protected]
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B. Devreese Department of Biochemistry and Microbiology, Laboratory for Protein Biochemistry and Biomolecular Engineering, Ghent University, Ghent, Belgium
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M. De Loose Flemish Government, Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Melle, Belgium; Department of Molecular Genetics, Ghent University, Ghent, Belgium
&
I. Taverniers Flemish Government, Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Melle, Belgium
Pages 127-135 | Received 06 Aug 2010, Accepted 07 Nov 2010, Published online: 19 Jan 2011

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Sefat E. Khuda, Girdhari M. Sharma, Dennis Gaines, Andrew B. Do, Marion Pereira, Michael Chang, Martine Ferguson & Kristina M. Williams. (2016) Survey of undeclared soy allergen levels in the most frequently recalled food categories with or without precautionary labelling. Food Additives & Contaminants: Part A 33:8, pages 1274-1282.
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Céline Platteau, Tatiana Cucu, Isabel Taverniers, Bart Devreese, Marc De Loose & Bruno De Meulenaer. (2013) Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA. Food and Agricultural Immunology 24:2, pages 179-192.
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Articles from other publishers (20)

Jae Hwan Shin, Tae Jung Park, Moon Seop Hyun & Jong Pil Park. (2022) A phage virus-based electrochemical biosensor for highly sensitive detection of ovomucoid. Food Chemistry 378, pages 132061.
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Valentina Melini & Francesca Melini. 2021. Innovative Food Analysis. Innovative Food Analysis 1 39 .
Roberto Stella, Giovanni Sette, Alessandra Moressa, Albino Gallina, Anna Maria Aloisi, Roberto Angeletti & Giancarlo Biancotto. (2020) LC-HRMS/MS for the simultaneous determination of four allergens in fish and swine food products. Food Chemistry 331, pages 127276.
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Shimin Chen, Charles T. Yang & Melanie L. Downs. (2019) Detection of Six Commercially Processed Soy Ingredients in an Incurred Food Matrix Using Parallel Reaction Monitoring. Journal of Proteome Research 18:3, pages 995-1005.
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Rosa Pilolli, Elisabetta De Angelis & Linda Monaci. (2017) Streamlining the analytical workflow for multiplex MS/MS allergen detection in processed foods. Food Chemistry 221, pages 1747-1753.
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Girdhari M. Sharma, Sefat E Khuda, Christine H. Parker, Anne C. Eischeid & Marion Pereira. 2016. Food Safety. Food Safety 65 121 .
Amma Amponsah & Balunkeswar Nayak. (2016) Effects of Microwave and Ultrasound Assisted Extraction on the Recovery of Soy Proteins for Soy Allergen Detection. Journal of Food Science 81:11.
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Robin Korte & Jens Brockmeyer. (2016) MRM3-based LC-MS multi-method for the detection and quantification of nut allergens. Analytical and Bioanalytical Chemistry 408:27, pages 7845-7855.
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Ahmed Gomaa & Joyce Boye. (2015) Simultaneous detection of multi-allergens in an incurred food matrix using ELISA, multiplex flow cytometry and liquid chromatography mass spectrometry (LC–MS). Food Chemistry 175, pages 585-592.
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Tatiana Cucu, Nathalie De Muer, Stanislav Trashin & Bruno De Meulenaer. (2015) Mechanisms behind matrix–protein interactions influencing receptor-based and chromatographic detection of food allergens: A case study with a fruit based snack. Food Control 47, pages 641-646.
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. (2014) Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA Journal 12:11.
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Ahmed Gomaa & Joyce I. Boye. (2013) Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food. Food Research International 52:2, pages 483-489.
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Tatiana Cucu, Liesbeth Jacxsens & Bruno De Meulenaer. (2013) Analysis To Support Allergen Risk Management: Which Way To Go?. Journal of Agricultural and Food Chemistry 61:24, pages 5624-5633.
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Tatiana Cucu, Céline Platteau, Isabel Taverniers, Bart Devreese, Marc De Loose & Bruno De Meulenaer. (2013) Effect of partial hydrolysis on the hazelnut and soybean protein detectability by ELISA. Food Control 30:2, pages 497-503.
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Tatiana Cucu, Bart Devreese, Barbara Kerkaert, Maarten Rogge, Lieselot Vercruysse & Bruno De Meulenaer. (2011) ELISA-Based Detection of Soybean Proteins: A Comparative Study Using Antibodies Against Modified and Native Proteins. Food Analytical Methods 5:5, pages 1121-1130.
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Tatiana Cucu, Bruno De Meulenaer, Barbara Kerkaert, Isabel Vandenberghe & Bart Devreese. (2012) MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation. Food Research International 47:1, pages 23-30.
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Gustavo Alberto Polenta, Dorcas Weber, Samuel Godefroy-Benrejeb & Michael Abbott. (2011) Effect of Processing on the Detectability of Pecan Proteins Assessed by Immunological and Proteomic Tools. Food Analytical Methods 5:2, pages 216-225.
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Joana Costa, Isabel Mafra, Isabel Carrapatoso & Maria Beatriz P. P. Oliveira. (2012) Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance. Journal of Agricultural and Food Chemistry 60:6, pages 1337-1349.
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Tatiana Cucu, Bruno De Meulenaer & Bart Devreese. (2012) MALDI based identification of soybean protein markers – Possible analytical targets for allergen detection in processed foods. Peptides 33:2, pages 187-196.
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Céline Platteau, Marc De Loose, Bruno De Meulenaer & Isabel Taverniers. (2011) Quantitative Detection of Hazelnut (Corylus avellana) in Cookies: ELISA versus Real-Time PCR. Journal of Agricultural and Food Chemistry 59:21, pages 11395-11402.
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