Detection of Acrylamide in Foodstuffs by Nanobody-Based Immunoassays

Acrylamide is toxic aliphatic amide formed via the Maillard reaction between asparagine and reducing sugars during thermal processing of food. Herein, a specific nanobody termed Nb-7E against the acrylamide derivative xanthyl acrylamide (XAA) was isolated from an immunized phage display library and...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2022-07, Vol.70 (29), p.9179-9186
Hauptverfasser:	Liang, Yifan, Zeng, Yuyao, Luo, Lin, Xu, Zhenlin, Shen, Yudong, Wang, Hong, Hammock, Bruce D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide - analysis Chromatography, Liquid Enzyme-Linked Immunosorbent Assay - methods Food Contamination - analysis Food Safety and Toxicology Tandem Mass Spectrometry - methods
Online-Zugang:	Volltext
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