Development of new analytical method for the detection of allergens in sea food

Authors

  • Najib BEN ALI GAM Université de Carthage. Institut National des Sciences et Technologies de la Mer. Laboratoire de Biodiversité et Biotechnologie marines, INSTM, centre la Goulette, Port de Pêche. Tunisie
  • Saloua SADOK Université de Carthage. Institut National des Sciences et Technologies de la Mer. Laboratoire de Biodiversité et Biotechnologie marines, INSTM, centre la Goulette, Port de Pêche. Tunisie
  • Jean-luc BOUDENNE Aix-Marseille Université, Laboratoire Chimie Environnement (FRE CNRS 3416), Marseille. France

Keywords:

Sea food, Tunisian, electrophoresis

Abstract

This paper presents a method for detecting the major allergen which is the tropomyosin in some species of Tunisian seafood. Discrimination of this allergen was performed by electrophoresis and by exclusion chromatography. Validation on real samples shows the presence of tropomyosin in the studied species.

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Published

2015-01-04

How to Cite

1.
BEN ALI GAM N, SADOK S, BOUDENNE J- luc. Development of new analytical method for the detection of allergens in sea food. Bull. Inst. Natl. Sci. Technol. Mer [Internet]. 2015Jan.4 [cited 2024May2];42:35-8. Available from: https://www.instm-bulletin.tn/index.php/bulletin/article/view/500

Issue

Vol. 42 (2015): Special Issue

Section

Article

ARK

https://n2t.net/ark:/68747/INSTM.Bulletin.v42.500

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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