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

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• 作者：Kinga Zó ; r^a ; ^{Kinga.Zor@biotek.lu.se} ; Katarzyna Dymek^a ; ¹ ; Roberto Ortiz^b ; Audrey M. Faure^a ; ² ; Ebru Saatci^a ; ³ ; Lo Gorton^b ; Ronald Bardsley^c ; Mihaela Nistor^a
• 关键词：Matrix effect ; Raw meat ; Calpastatin ; Amperometry ; Immunoassay
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：15 July, 2012
• 年：2012
• 卷：133
• 期：2
• 页码：598-603
• 全文大小：603 K

文摘

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.