Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

Joana Costa (Autor) FFUP; Amaral, JS (Autor) Outra; Grazina, L (Autor) Outra; Beatriz B P P Oliveira (Autor) FFUP; Mafra, I (Autor) Outra

Revista

Título: Food Chemistry

Vol. 221

Páginas: 1843-1850

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 7 Citações

Scopus - 20 Citações

Outras Informações

ID Authenticus: P-00M-A1H

DOI: 10.1016/j.foodchem.2016.10.091

Abstract (EN): The addition of soybean protein materials to meat products is a common practice in the food industry, being a potential hidden allergenic commodity. This study aimed at proposing a novel specific and highly sensitive real-time PCR system for the detection/quantification of soybean as an allergenic ingredient in processed meat products. The method achieved a limit of detection of 9.8 pg of soybean DNA (8.6 copies), with adequate real-time PCR performance parameters, regardless of the soybean material (concentrate or isolate) and after thermal treatments. A normalised approach was also proposed in the range of 0.001-10% (w/w) of soybean material in pork meat, which was successfully validated and applied to processed meat products. Soybean was identified in more than 40% of tested samples of cooked ham and mortadella in the range of 0.1-4% (w/w), 3 samples not complying with labelling regulations as a result of undeclared soybean.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8