Paper Title
Detection of Allergenic Protein in Food Products by Epitope-imprinted Polydopamine – Modified electrode Decorated by Reduced Graphene Oxide and Gold Nanoparticles

Abstract
Food allergies have become a significant health concernglobally, affecting millions of individuals and posing serious risks. The rising prevalence of food allergies underscores the urgent need for effective detection and management strategies to protect affected individuals. In response to this growing issue, this study reports the development of an economical and highly sensitive electrochemical sensor designed for the detection of Glycine max (soybean) allergens, one of the major food allergens. The sensor construction utilized gold nanoparticles (AuNPs) and electrochemically reduced graphene oxide (eRGO) to enhance electroconductivity. Subsequently, epitope-imprinted polydopamine was employed to improve the sensor’s specificity and sensitivity. The sensor demonstrated a limit of detection (LOD) of 0.33 ppm and a limit of quantification (LOQ) of 1.12 ppm, both of which meet the standard performance requirements for allergen detection in food products. Additionally, the sensor exhibited high selectivity toward Glycine max, making it a promising tool for food safety applications and regulatory compliance. Keywords - Glycine max, Electrochemical sensor, Epitope imprinted polydopamine, Gold nanoparticles, Reduced Graphene oxide, Limit of detection.