Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA

Shyamali Jayasena; Stef J. Koppelman; Balunkeswar Nayak; Steve L. Taylor; Joseph L. Baumert

doi:10.1016/j.foodchem.2019.04.026

Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA

Shyamali Jayasena, Stef J. Koppelman, Balunkeswar Nayak, Steve L. Taylor, Joseph L. Baumert

Food Science and Technology

Research output: Contribution to journal › Article › peer-review

14 Scopus citations

Abstract

The effect of heat on extractability and immunoreactivity of proteins from roasted peanut flours and whole peanuts was evaluated using two general protein assays and six commercial peanut ELISA kits, respectively. The highest amount of protein was recovered from roasted peanuts with all ELISAs, while recovery showed a decrease with increasing levels of roasting of the peanut flours. Only the Morinaga kit showed sufficient sensitivity to detect peanut at low concentrations of the dark roast peanut flours. Both the protein and immunoassays indicated a decrease in protein solubility with roasting. The underestimation by immunoassays is a combination of decreased solubility and heat induced changes in the proteins that are being targeted by the ELISA antibodies. These findings suggest that most commercial ELISA kits may not reliably quantify peanut present in dark roast peanut flours at ≤25 ppm.

Original language	English (US)
Pages (from-to)	32-38
Number of pages	7
Journal	Food Chemistry
Volume	292
DOIs	https://doi.org/10.1016/j.foodchem.2019.04.026
State	Published - Sep 15 2019

Keywords

ELISA
Peanut
Peanut flours
Protein quantification

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2019.04.026

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title = "Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA",

abstract = "The effect of heat on extractability and immunoreactivity of proteins from roasted peanut flours and whole peanuts was evaluated using two general protein assays and six commercial peanut ELISA kits, respectively. The highest amount of protein was recovered from roasted peanuts with all ELISAs, while recovery showed a decrease with increasing levels of roasting of the peanut flours. Only the Morinaga kit showed sufficient sensitivity to detect peanut at low concentrations of the dark roast peanut flours. Both the protein and immunoassays indicated a decrease in protein solubility with roasting. The underestimation by immunoassays is a combination of decreased solubility and heat induced changes in the proteins that are being targeted by the ELISA antibodies. These findings suggest that most commercial ELISA kits may not reliably quantify peanut present in dark roast peanut flours at ≤25 ppm.",

keywords = "ELISA, Peanut, Peanut flours, Protein quantification",

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T1 - Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA

AU - Jayasena, Shyamali

AU - Koppelman, Stef J.

AU - Nayak, Balunkeswar

AU - Taylor, Steve L.

AU - Baumert, Joseph L.

PY - 2019/9/15

Y1 - 2019/9/15

N2 - The effect of heat on extractability and immunoreactivity of proteins from roasted peanut flours and whole peanuts was evaluated using two general protein assays and six commercial peanut ELISA kits, respectively. The highest amount of protein was recovered from roasted peanuts with all ELISAs, while recovery showed a decrease with increasing levels of roasting of the peanut flours. Only the Morinaga kit showed sufficient sensitivity to detect peanut at low concentrations of the dark roast peanut flours. Both the protein and immunoassays indicated a decrease in protein solubility with roasting. The underestimation by immunoassays is a combination of decreased solubility and heat induced changes in the proteins that are being targeted by the ELISA antibodies. These findings suggest that most commercial ELISA kits may not reliably quantify peanut present in dark roast peanut flours at ≤25 ppm.

AB - The effect of heat on extractability and immunoreactivity of proteins from roasted peanut flours and whole peanuts was evaluated using two general protein assays and six commercial peanut ELISA kits, respectively. The highest amount of protein was recovered from roasted peanuts with all ELISAs, while recovery showed a decrease with increasing levels of roasting of the peanut flours. Only the Morinaga kit showed sufficient sensitivity to detect peanut at low concentrations of the dark roast peanut flours. Both the protein and immunoassays indicated a decrease in protein solubility with roasting. The underestimation by immunoassays is a combination of decreased solubility and heat induced changes in the proteins that are being targeted by the ELISA antibodies. These findings suggest that most commercial ELISA kits may not reliably quantify peanut present in dark roast peanut flours at ≤25 ppm.

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KW - Peanut

KW - Peanut flours

KW - Protein quantification

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Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA

Abstract

Keywords

ASJC Scopus subject areas

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