[Analysis of milk-clotting enzymes [and proteins].. 4: Elimination of cross-reactions in immunological method for the evaluation of commercial rennets]
1982
Rampilli, M. | Massoni, F. (Istituto Sperimentale Latriero-Caseario, Lodi (Italy)) | Dallavalle, M.G.
إنجليزي. The real immunological identification of different clotting enzymes used in cheesemaking is often hindered owing to cross-reactions of non-specific antibodies. This cross-reactivity of the antisera has been removed by appropriate cross-linked antigens placed directly in agarose-gel to obtain a specific immunoadsorption of non-specific antibodies during the double radial immunnodiffusion. The results obtained with this simple procedure, allow us to identify the clotting enzymes with good reliability
اظهر المزيد [+] اقل [-]إيطالي. L'esatta individuazione immunologica dei coagulanti diversi dal tradizionale caglio bovino e spesso ostacolata da reazioni interferenti (reazioni crociate), determinate dalla non assoluta monospecificita degli antisieri impiegati. Si e provato ad eliminare questi disturbi inproducendo nel gel di diffusione idonee quantita di antigene interferente in mode da realizzare un immunoadsorbimento specifico di ciascun antisiero. I risultati ottenuti dopo questa "correzione" consentono un piu sicuro riconoscimento di questi enzimi
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل European Union