Distinguishing raw - pasteurised - UHT-treated and bath-sterilized commercial milks by their interaction with immunoprobes against caseins and whey proteins
2002
Fukal, L. | Karamonova, L. | Vitkova, L. | Rauch, P. (Institute of Chemical Technology, Prague (Czech Republic). Dept of Biochemistry and Microbiology) | Wyatt, G.M. (Institute of Food Research, Norwich (UK))
Inglés. Polyclonal antibodies were raised against ten immunogens (five native and the same five pasteurized milk proteins: alpha+beta-casein, K-casein, whole casein, alpha-lactalbumin, and beta-lactoglobulin). Indirect competitive enzyme immunoassays with these antibodies were used to assess their ability to distinguish the type of heat treatment that the milk had undergone. Measuring the immunoreactivity of raw milk and commercial heat-treated milks resulted in the finding that the use of a combination of the two most suitable antibodies (against native alpha-lactalbumin and beta-lactoglobulin) allowed significant (P0.001) categorization of milks as raw, pasteurized, UHT-treated or bath-sterilized
Mostrar más [+] Menos [-]Italiano. Dieci diversi immunogeni, cinque proteine native del latte e le stesse cinque proteine ottenute da latte pastorizzato (alfa + beta-caseina, kappa-caseina, caseina, alfa-lattoalbumina e beta-lattoglobulina) sono state impiegate per sintetizzare anticorpi policlonali. Gli anticorpi sono stati poi impiegati in saggi immunoenzimatici per verificarne la capacita' di distinguere tra diversi tipi di trattamenti termici subiti dal latte. La misura della immunoreattivita' del latte crudo e di quello termicamente trattato, mediante la combinazione dei due anticorpi rivelatisi piu' adatti, ha permesso la significativa distinzione (P0,001) tra latte crudo, latte pastorizzato, latte UHT e latte sterilizzato
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