Study of Preparation of the Calibration Standard for the Crustacean Protein Detection Method

Abstract

We examined the preparation method of the calibration standard for an ELISA kit for measuring crustacean protein in food products. The initial extract of the calibration standard was stabilized by addition of protease inhibitor to the extracting solution and heating at 100°C for 10 min. In accordance with the preparation procedure for calibrators, we prepared 3 lots of initial extract of calibration standard and analyzed the protein concentration and SDS-electrophoretic pattern. Single bands at 160, 41, 37 kDa and 4 bands in the range of 16-20 kDa were observed on SDS-PAGE. The range of protein concentration of the initial extract of the calibration standard was 2.74-4.10 mg/mL.