Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle
(2012) In Food Chemistry 133(2). p.598-603- Abstract
- A method is described for quantification of the beef tenderness marker, calpastatin, in meat samples by amperometric detection. Using a novel bovine recombinant partial calpastatin protein as standard antigen a low detection limit of 0.2 ng/mL was achieved. The influence of the complex matrix was minimised by heat pretreatment and dilution of the samples prior to detection of calpastatin. The relative error between the direct sample measurement and standard addition methods was 5.89%, confirming the accuracy of the developed amperometric immunoassay. (C) 2012 Elsevier Ltd. All rights reserved.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2570810
- author
- Zor, Kinga LU ; Dymek, Katarzyna LU ; Ortiz, Roberto LU ; Faure, Audrey LU ; Saatci, Ebru LU ; Gorton, Lo LU ; Bardsley, Ronald and Nistor, Mihaela LU
- organization
- publishing date
- 2012
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Matrix effect, Raw meat, Calpastatin, Amperometry, Immunoassay
- in
- Food Chemistry
- volume
- 133
- issue
- 2
- pages
- 598 - 603
- publisher
- Elsevier
- external identifiers
-
- wos:000302762600049
- pmid:25683439
- scopus:84858285270
- pmid:25683439
- ISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2012.01.065
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food Technology (011001017), Biotechnology (LTH) (011001037), Analytical Chemistry (S/LTH) (011001004), Biochemistry and Structural Biology (S) (000006142)
- id
- d21584d9-4ade-4b37-86d9-b754bda9d4aa (old id 2570810)
- date added to LUP
- 2016-04-01 13:13:18
- date last changed
- 2023-09-02 20:40:31
@article{d21584d9-4ade-4b37-86d9-b754bda9d4aa, abstract = {{A method is described for quantification of the beef tenderness marker, calpastatin, in meat samples by amperometric detection. Using a novel bovine recombinant partial calpastatin protein as standard antigen a low detection limit of 0.2 ng/mL was achieved. The influence of the complex matrix was minimised by heat pretreatment and dilution of the samples prior to detection of calpastatin. The relative error between the direct sample measurement and standard addition methods was 5.89%, confirming the accuracy of the developed amperometric immunoassay. (C) 2012 Elsevier Ltd. All rights reserved.}}, author = {{Zor, Kinga and Dymek, Katarzyna and Ortiz, Roberto and Faure, Audrey and Saatci, Ebru and Gorton, Lo and Bardsley, Ronald and Nistor, Mihaela}}, issn = {{1873-7072}}, keywords = {{Matrix effect; Raw meat; Calpastatin; Amperometry; Immunoassay}}, language = {{eng}}, number = {{2}}, pages = {{598--603}}, publisher = {{Elsevier}}, series = {{Food Chemistry}}, title = {{Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle}}, url = {{http://dx.doi.org/10.1016/j.foodchem.2012.01.065}}, doi = {{10.1016/j.foodchem.2012.01.065}}, volume = {{133}}, year = {{2012}}, }