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



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



Food Chemistry 133(2): 598-603



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.

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Accession: 058101321

Download citation: RISBibTeXText

PMID: 25683439

DOI: 10.1016/j.foodchem.2012.01.065


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