Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA

Figures & data

Figure 1.  Ratio of measured over actual hazelnut protein concentration (y-axis) in different ELISA kits after duplicate analysis of dilution series (x-axis) of a reference hazelnut sample and after heat treatment in the presence or absence of sunflower oil: [

]-0 h, without oil, [

]-0 h, with oil, [

]-24 h, without oil, [

]-24 h, with oil, [

]-48 h, without oil, [

]-48 h with oil (* = absorbance value of the sample above the calibration range).

Figure 2.  Ratio of measured over actual soybean protein concentration (y-axis) in different ELISA kits after duplicate analysis of dilution series (x-axis) of a reference soybean sample and after heat incubation in the presence or absence of sunflower oil: [

]-0 h without oil, [

]-0 h with oil, [

]-24 h without oil, [

]-24 h with oil, [

]-48 h without oil, [

]-48 h with oil (* = absorbance value of the sample above the calibration range, 0 = absorbance value of sample below the calibration range).

Figure 3.  Ratio of measured over actual hazelnut protein concentration (y-axis) in different ELISA kits after duplicate analysis of dilution series (x-axis) of an untreated hazelnut protein sample and after oxidation with hypochlorous acid: [

]-0 mM/g protein, pH 8, [

]-0 mM/g protein, pH 5.8, [

]-2.5 mM/g protein, pH 8, [

]-2.5 mM/g protein, pH 5.8, [

]-5 mM/g protein pH 8, [

]-5 mM/g protein, pH 5.8 (* = absorbance value of the sample above the calibration range, 0 = absorbance value of the sample below the calibration range).

Figure 4.  Ratio of measured over actual soybean protein concentration (y-axis) in different ELISA kits after duplicate analysis of dilution series (x-axis) of an untreated soybean protein sample and after oxidation with hypochlorous acid: [

]-0 mmol/g protein, pH 8, [

]-0 mmol/g protein, pH 5.8, [

]-2.5 mmol/g protein, pH 8, [

]-2.5 mmol/g protein, pH 5.8, [

]-5mmol/g protein pH 8, [

]-5 mmol/g protein, pH 5.8 (* = absorbance value of the sample above the calibration range, 0 = absorbance value of the sample below the calibration range).