Extractability of the peanut allergen Ara h 2 from a model food matrix
The extractability of the peanut allergen Ara h 2 from model food matrix, namely cookie dough containing different amount of peanut flour (1%, 5% and 10 % w:w) was assessed through two-dimensional differential in gel electrophoresis (2D DIGE) and an Ara h 2 specific ELISA assay. Protein recovery int he range 97-120% was found using the 2D DIGE method. ELISA results confirmed our findings with total Ara h 2 recoveries within the 85-95 % range.
PEDRESCHI Romina;
BROHEE Marcel;
TREGOAT Virginie;
CHASSAIGNE Hubert;
2013-03-21
OOK-Press Kft
JRC58253
978-963-86156-5-7,
https://publications.jrc.ec.europa.eu/repository/handle/JRC58253,
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