15A-23 |
Quantitation of Round-Up Ready soy in processed food by enzyme-linked immunosorbent assay |
J. CHEN1, M. Brown, D. Onisk, J. W. Stave, and Y. Xu. (1) Strategic Diagnostics Inc., 128 Sandy Drive, Newark, DE 19713 Food laws in many countries require that foods containing genetically modified ingredients above specified threshold concentrations be accurately labeled. An immunoassay has been described that can quantitate the Round-Up Ready (CP4) protein in ground soybean (Lipp et al., 2000). This assay, however, is incapable of discerning fractions subjected to thermal processing conditions. We describe here an innovative immunoassay, which allows the users to quantitate Round-Up Ready protein in both thermally and non-thermally processed soy food products. The assay has a detection sensitivity of 5 x 10-12M for the purified CP4 protein. In addition to full-fat flour, de-fatted flour, protein concentrates and protein isolates, the assay has been validated for its application to toasted meal, soymilk, tofu and bean curd. The quantitation range of the assay is 0.1 to 2.5% GMO. Precision studies show a low well-to-well CV (< 5%) and acceptable assay-to-assay CV (< 15%). The assay is easy to perform and requires less than 3 hours to complete.
Session 15A, Biotechnology
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