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The evolution of soy protein testing: amazing progress from ELISA to heated extraction!
In biological research and clinical diagnosis, protein detection plays an extremely important role. As people become more aware of food allergies, the demand for protein testing from different food ingredients is also increasing. This article will explore the evolution of soy protein detection technology from traditional enzyme-linked immunosorbent assay (ELISA) to today's heated extraction method and analyze the significance of this transition.
Purpose of protein detection
As the prevalence of food allergies increases, the monitoring of potential allergenic ingredients in food has become increasingly important. Lack of clear labeling may cause consumers to be exposed to allergenic ingredients and even cause severe allergic reactions. Therefore, accurate detection of allergens in food is an important measure to protect consumers.
History of Soy Protein Testing
As a nutritious food, soybean is widely used in various processed foods. Although cases of soy allergy have been increasing in recent years, early detection methods such as ELISA were limited in their inability to effectively detect soy proteins present in fermented products.
The ELISA technique showed good repeatability and reproducibility in laboratory evaluations, but has limitations in detecting proteins in fermented soy products.
Current Soy Protein Detection Methods
With the evolution of detection technology, the current heating extraction method introduces a heat treatment process to improve the detection sensitivity of proteins by inactivating microbial metabolic enzymes. This approach has proven effective for fermented soy products.
Current extraction technology can not only effectively inhibit the degradation of microbial enzymes, but also detect soy protein in most fermented products.
Progress in walnut protein detection
As walnuts are a common allergenic food, their detection technology is also continuously improving. The previous ELISA technology has now evolved into sandwich ELISA, providing more possibilities for ensuring food safety. This is essential to avoid unlabeled walnut residues and corresponding allergic reactions.
Technology of beef protein testing
Protein testing in beef presents specific challenges, particularly with regard to the risks associated with BSE and E. coli. Therefore, specialized PCR detection technology and other rapid detection methods play an indispensable role in ensuring the safety of meat food.
Conclusion and Outlook
From protein testing in soybeans and walnuts to beef, the continued advancement of these technologies not only improves food safety standards, but also provides greater protection for consumers. However, as allergic reactions become more common, how to further improve the sensitivity and accuracy of detection remains a topic for future research. What we need to think about is how future food testing technology will affect consumer choices and safety?
