Development of an enzyme-linked immunosorbent assay (ELISA) for natamycin residues in foods based on a specific monoclonal antibody-Reference-Cited by-同舟云学术

Development of an enzyme-linked immunosorbent assay (ELISA) for natamycin residues in foods based on a specific monoclonal antibody

Published:2015 Issue:8 Volume:7 Page:3559-3565
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Chen Yanni¹²³⁴⁵,Kong Dezhao¹²³⁴⁵,Liu Liqiang¹²³⁴⁵^ORCID,Song Shanshan¹²³⁴⁵,Kuang Hua¹²³⁴⁵,Xu Chuanlai¹²³⁴⁵

Affiliation:

1. State Key Lab of Food Science and Technology

2. School of Food Science and Technology

3. Jiangnan University

4. Wuxi

5. People's Republic of China

Abstract

An indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) was developed based on a sensitive and specific monoclonal antibody (mAb) against natamycin (Nata) for Nata detection in milk, juice, yoghurt, and cheese samples.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/AY/C5AY00404G

Reference36 articles.

1. Efficacy of nisin and/or natamycin to improve the shelf-life of Galotyri cheese

2. Aflatoxins contamination and prevention in red chillies (Capsicum annuum L.) in Pakistan

3. Efficacy of natamycin to control fungal growth in natural black olive fermentation

4. Citrus extract or natamycin treatments on “Tzatziki” – A traditional Greek salad

5. Formation of Natamycin:Cyclodextrin Inclusion Complexes and Their Characterization

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