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Enzyme immunoassay for phycocyanin as the main component of spirulina colour in foods.

Author(s) : YOSHIDA A., TAKAGAKI Y., NISHIMUNE T.

Type of article: Article

Summary

Anti-phycocyanine monoclonal antibodies were obtained from immunised mice. The immunoenzymatic test developed from these antibodies has a detection limit of 10 microgrammes per gramme. The recovery rates are higher than 71% for candy, and higher than 66% for ice cream and sherbet.

Details

  • Original title: Enzyme immunoassay for phycocyanin as the main component of spirulina colour in foods.
  • Record ID : 1997-1708
  • Languages: English
  • Source: Biosci. Biotechnol. Biochem. - vol. 60 - n. 1
  • Publication date: 1996

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