Detection of vegetable proteins in milk products by electrophoretic and immunochemical methods: in-house prevalidation tests and collaborative trials
2002
Manso, M.A. | Lopez-Fandino, R. (Instituto de Fermentaciones Industriales, Madrid (Spain)) | Cattaneo, T.M. | Barzaghi, S. | Perez, M.D. | Sanchez, L. | Calvo, M. | Olieman, C. | Brett, G.
Electrophoretic and immunochemical methods were evaluated for the determination of the fraudulent addition of vegetable proteins, such as soy, pea and wheat proteins, to milk products. This work was conducted within an SMT-project (SMT4-CT97-2205) financed by the European Commission. Calibration standards (0-8 percent w/w vegetable protein in total protein) and adulterated skimmilk powders (approximately 1-5 percent w/w soy, pea and wheat proteins in total protein), submitted to low and high heat treatments, were produced. In addition, processed cheese and yoghurt test materials, containing soy, pea and wheat proteins (approximately 2 percent, w/w, on protein basis) were prepared. Two electrophoretic methods: SDS-PAGE and SDS-capillary gel electrophoresis (SDS-CGE), combined with a tetraborate-EDTA sample pre-treatment, and an Elisa method, using polyclonal antibodies, were optimized and compared for the determination of such adulterations. SDS-CGE and Elisa were selected for validation through collaborative trials. Preliminary results were obtained regarding their adaptability to processed cheese and yoghurt.
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