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Breakthrough Technology: How to Accurately Detect Protein in Fermented Soybean Products?
Protein detection technology plays an important role in clinical diagnosis, treatment and biological research. As the quality of life improves, the problem of food allergies is becoming increasingly common, especially to common ingredients such as soy. Therefore, being able to effectively detect proteins in food has become a challenge that many consumers and food manufacturers must face.
Purpose of protein detection in food
Food allergic reactions, ranging from mild mouth itching to life-threatening anaphylactic shock, have become common in industrialized countries. According to statistics, allergic reactions account for about 2% of adults and up to 8% of children. Therefore, detailed labeling of foods containing allergenic ingredients is crucial.
Reasons for testing soy protein
Due to its nutritional value and ease of processing, soy is widely used in processed foods around the world, such as soy milk, tofu and soy meat substitutes. As the number of patients with soy allergy continues to increase, there is an urgent need for testing of soy protein.
Since the 20th century, detection methods for soy protein have continued to evolve, from the traditional enzyme-linked immunosorbent assay (ELISA) to the current high-efficiency extraction technology, aiming to improve the accuracy and sensitivity of detection.
Previous methods for detecting soy protein
Traditional ELISA methods provide a certain degree of sensitivity, but have many limitations when detecting proteins in fermented products, including low reproducibility and cross-reactivity. This makes reliable measurements in processed foods increasingly difficult.
Progress in current detection methods
Current technology uses heat treatment as part of sample preparation, which can effectively inhibit the activity of microbial proteases, which is the main factor causing soy protein degradation. The latest method optimizes protein detection by heating at 80°C for 15 minutes, which not only improves detection sensitivity but also stabilizes proteins in fermented soy products.
This improved method not only successfully detects proteins in most fermented products, but also ensures the accuracy of food labeling systems, allowing consumers to clearly understand the origin of the products they eat.
Reason for detecting walnut protein
As one of the major nuts in the global market, walnuts’ risk of allergic reactions cannot be ignored. The sensitivity of walnuts makes the accuracy of food labeling particularly important. Small amounts of walnut residues can be detected in food through current heat treatment ELISA methods, and these detection technologies are being widely adopted by food manufacturers and regulatory agencies.
Reason for testing beef protein
As the crisis of animal protein contamination continues to rise, the detection of potential pathogens in beef has become an important issue in the industry. Current PCR and microscopy technologies can effectively detect pathogenic bacteria in undercooked beef, helping to ensure the safety of the meat supply.
Conclusion
The potential of protein testing in protecting consumer health cannot be underestimated, especially in the testing of fermented soy products and other potential allergens, providing consumers with an effective prevention mechanism. As these technologies continue to advance, will they become the standard for food safety in the future?
