We thank F. Cupi-Bellivier for the excellent typing, the Association Interprofessionnelle du Champignon de Couche for partial funding of this research, and the M.R.E.S. and the C.E.E. for help.
Immunochemical Identification and Quantification of Ovalbumin Additive in Canned Mushrooms
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 53, Issue 1, pages 226–230, January 1988
How to Cite
BRETON, C., THANH, L. P. and PARAF, A. (1988), Immunochemical Identification and Quantification of Ovalbumin Additive in Canned Mushrooms. Journal of Food Science, 53: 226–230. doi: 10.1111/j.1365-2621.1988.tb10215.x
Work was supported by a University of Illinois Experiment Station HATCH grant.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 9/12/86; revised 7/30/87; accepted 7/30/87.
A method to identify and quantify additives in canned food was developed. Ninety to ninety five percent of proteins from canned mushrooms were solubilized by treatment with 0.1N NaOH for 3 days. The extracted, solubilized proteins were then detected by direct ELISA test. An ELISA test which allowed quantification of ovalbumin in canned mushrooms was developed. Immunoblotting also showed the same sensitivity and accuracy with ELISA.