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espace at MMU > Faculties > Hollings Faculty > Food, Nutrition and Hospitality > Detection of Konjac glucomannan by immunoassay

Please use this identifier to cite or link to this item: http://hdl.handle.net/2173/110623
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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
Appears in Collections: Food, Nutrition and Hospitality

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