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

Najib  BEN ALI GAM; Saloua  SADOK; Jean-luc  BOUDENNE

doi:10.71754/instm.bulletin.v42.500

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

DOI:

https://doi.org/10.71754/instm.bulletin.v42.500

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

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]. 2015 Jan. 4 [cited 2025 Sep. 13];42:35-8. Available from: https://www.instm-bulletin.tn/index.php/bulletin/article/view/500