The performance of an SDS‐PAGE and an ELISA method for the quantitative analysis of soya protein in meat products: An international collaborative study

Abstract

The results are reported of a collaborative study in which five meat products containing different known levels of one of five different commercial soya ingredients, together with a blind duplicate and a blank, were analysed for soya protein by 26 laboratories in 10 European countries. Two techniques were tested: the sodium dodecylsulphate-polyacrylamide gel electrophoresis (SDS-PAGE). method of Armstrong et al. (J. Food Technol. 1982, 17, 327-337) and the enzyme-linked immunosorbent assay (ELISA) method of Hitchcock et al. (J. Sci. Food Agric. 1981, 32, 157-165). It was concluded that both methods give zero blanks and similar interlaboratory variances; SDS-PAGE gives more repeatable intralaboratory data, while ELISA gives more accurate determinations. The results reflect significant progress to an interim stage of methodology development; both methods are useful, but require further refinements to make them generally acceptable for control purposes.

Quantification of Soy Proteins by Association of Immunohistochemistry and Video Image Analysis

“…Current assay methods for soy (DNA hybridization, immunoassay) are not accurate; their results are inconsistent and vary with the manufacturing process. Analysis based on molecular recognition before cooking is also inaccurate (Janssen et al, 1987;Armstrong et al, 1982;Olsman et al, 1985). Histochemical techniques, commonly used for analysis of meat products, can be used to identify soy regardless of the methods used for production, but measurement after heat treatment leads to signi® cant modi® cation of the different components.…”

Analysis of Soyabean Proteins in Meat Products: A Review

“…10,27 Indeed, many researchers have tried different immunological techniques, such as immunodiffusion, Western blotting, dot-blot, and ELISA, for the analysis of soyabean proteins in products containing these proteins, 25,34,75, among those are meat products. They are all based on the reactivity between the antigen (soyabean proteins that are mainly glycinin and β-conglycinin) and the antiserum, which recognize only particular regions of the protein with a characteristic structure (epitopes).…”

“…ELISA has been useful whereas in analyzing soyabean proteins in meat products. 9,28,75,89,92,93,97,117,118,121 Most of these methods have used an indirect ELISA method for quantitation. 28,75,92,93,97,111,[115][116][117][118] For the detection of soyabean proteins in heated meats, Hitchcock et al 92 designed a strategy based on the denaturation-renaturation of soyabean proteins in both the sample to be tested and the antigenic preparation used for the antiserum production.…”

“…93 Two collaborative studies were then carried out, which led finally to an ELISA method that became official. 75,111 In this method, the sample was treated with organic solvents to remove fat and the residue containing the proteins was solubilized in a denaturing solution. In order to regain immunoreactivity, the denaturing agents were diluted and the solution was incubated to allow proteins to refold.…”

Quantitation of soya protein by enzyme linked immunosorbent assay of its characteristic peptide

“…Enzyme linked immunosorbent assay (ELISA) has been considered as one of the best methods in terms of its high specificity and sensitivity of detection for the target proteins and peptides, and large throughput of samples (Eldridge and Holmes 1979;Olsman et al 1985;Medina 1988). An ELISA kit developed for soya protein determination is commercially available (Rittenburg et a1 1987).…”