Detection of Konjac glucomannan by immunoassay

2.50
Hdl Handle:
http://hdl.handle.net/2173/110623
Title:
Detection of Konjac glucomannan by immunoassay
Authors:
Hurley, Ian P.; Pickles, Neil A.; Qin, Hongmei; Elyse Ireland, H.; Coleman, Robert C.; Tosun, Berat N.; Buyuktuncer, Zehra; Williams, John H. H.
Citation:
International Journal of Food Science & Technology, 2010, vol. 45, no. 7, pp. 1410-1416
Publisher:
Wiley-Blackwell Publishing Ltd.
Issue Date:
2010
URI:
http://hdl.handle.net/2173/110623
DOI:
10.1111/j.1365-2621.2010.02281.x
Additional Links:
http://www.wiley.com/bw/journal.asp?ref=0950-5423
Abstract:
Konjac glucomannan is a hydrocolloid that has been used in food applications. The European ban on the use of Konjac glucomannan means that the detection and analysis has potential applications in the food industry, particularly detection of food adulteration. The aim of this work was to develop an assay capable of detecting Konjac glucomannan as an isolated sample and within food matrices. An indirect competitive ELISA was developed utilising a polyclonal antibody raised against Konjac glucomannan. The ELISA was found to be specific for Konjac glucomannan and sensitive, with a detection limit of 0.1 ng mL−1. Increasing salt concentration and freeze/thaw cycles did not affect the performance of the assay. The ELISA was able to detect Konjac glucomannan in admixtures with other gums and also in confectionery that had been spiked with Konjac glucomannan. The ELISA has potential as a kit for the differentiation of Konjac glucomannan from other hydrocolloids and detection in food.
Type:
Article
Language:
en
Description:
Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in International Journal of Food Science and Technology, published by and copyright Wiley-Blackwell Publishing Ltd.
Keywords:
ELISA; food adulteration; hydrocolloids; Konjac glucomannan
ISSN:
0950-5423; 1365-2621

Full metadata record

DC FieldValue Language
dc.contributor.authorHurley, Ian P.en
dc.contributor.authorPickles, Neil A.en
dc.contributor.authorQin, Hongmeien
dc.contributor.authorElyse Ireland, H.en
dc.contributor.authorColeman, Robert C.en
dc.contributor.authorTosun, Berat N.en
dc.contributor.authorBuyuktuncer, Zehraen
dc.contributor.authorWilliams, John H. H.en
dc.date.accessioned2010-09-02T13:02:10Z-
dc.date.available2010-09-02T13:02:10Z-
dc.date.issued2010-
dc.identifier.citationInternational Journal of Food Science & Technology, 2010, vol. 45, no. 7, pp. 1410-1416en
dc.identifier.issn0950-5423-
dc.identifier.issn1365-2621-
dc.identifier.doi10.1111/j.1365-2621.2010.02281.x-
dc.identifier.urihttp://hdl.handle.net/2173/110623-
dc.descriptionFull-text of this article is not available in this e-prints service. This article was originally published following peer-review in International Journal of Food Science and Technology, published by and copyright Wiley-Blackwell Publishing Ltd.en
dc.description.abstractKonjac glucomannan is a hydrocolloid that has been used in food applications. The European ban on the use of Konjac glucomannan means that the detection and analysis has potential applications in the food industry, particularly detection of food adulteration. The aim of this work was to develop an assay capable of detecting Konjac glucomannan as an isolated sample and within food matrices. An indirect competitive ELISA was developed utilising a polyclonal antibody raised against Konjac glucomannan. The ELISA was found to be specific for Konjac glucomannan and sensitive, with a detection limit of 0.1 ng mL−1. Increasing salt concentration and freeze/thaw cycles did not affect the performance of the assay. The ELISA was able to detect Konjac glucomannan in admixtures with other gums and also in confectionery that had been spiked with Konjac glucomannan. The ELISA has potential as a kit for the differentiation of Konjac glucomannan from other hydrocolloids and detection in food.en
dc.language.isoenen
dc.publisherWiley-Blackwell Publishing Ltd.en
dc.relation.urlhttp://www.wiley.com/bw/journal.asp?ref=0950-5423en
dc.subjectELISAen
dc.subjectfood adulterationen
dc.subjecthydrocolloidsen
dc.subjectKonjac glucomannanen
dc.titleDetection of Konjac glucomannan by immunoassayen
dc.typeArticleen
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