Advanced

Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle

Zor, Kinga LU ; Dymek, Katarzyna LU ; Ortiz, Roberto LU ; Faure, Audrey LU ; Saatci, Ebru LU ; Gorton, Lo LU ; Bardsley, Ronald and Nistor, Mihaela LU (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:
author
organization
publishing date
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
ISSN
1873-7072
DOI
10.1016/j.foodchem.2012.01.065
language
English
LU publication?
yes
id
d21584d9-4ade-4b37-86d9-b754bda9d4aa (old id 2570810)
date added to LUP
2012-06-01 14:36:02
date last changed
2017-01-01 05:32:33
@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},
  keyword      = {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},
  volume       = {133},
  year         = {2012},
}