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dc.contributor.author
Cellerino, Karina
dc.contributor.author
Cagnasso, Carolina Elisa
dc.contributor.author
Greco, Carola Beatriz
dc.contributor.author
Docena, Guillermo H.
dc.contributor.author
Polenta, Gustavo Alberto
dc.contributor.author
Ferreyra, Marcela Verónica
dc.contributor.author
Lopez, Laura Beatriz
dc.date.available
2020-03-25T15:00:51Z
dc.date.issued
2018-03
dc.identifier.citation
Cellerino, Karina; Cagnasso, Carolina Elisa; Greco, Carola Beatriz; Docena, Guillermo H.; Polenta, Gustavo Alberto; et al.; Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.; Science Publishing Group; World Journal of Food Science and Technology; 2; 1; 3-2018; 12-18
dc.identifier.issn
2637-6016
dc.identifier.uri
http://hdl.handle.net/11336/100676
dc.description.abstract
Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies. The aim of this study was to control the presence of protein ingredients declared in the label of gluten free products. Samples were analyzed with sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE), using an extractive solution of total proteins (Tris-ClH buffer 0.0625 M with 3% sodium dodecylsulfate and 2% 2-mercaptoethanol; pH: 6.8) and a selective solvent for the extraction of caseins (isopropanol 55° + 2-mercaptoethanol / ISO + ME). Developed Competitive enzyme immunoassays were used for the detection / quantification of milk, soy and egg proteins in products elaborated with rice flour. Specific polyclonal rabbit antiserums against milk, soy and egg proteins were used as primary antibodies in these competitive enzyme immunoassays. Commercial ELISA kits from Neogen, R-Biopharm and Romer were used to verify the results. In some samples undeclared allergens were detected. Correct allergens labeling is very important for the safety of allergic consumers. In conclusion, it is possible to identify all the proteins ingredients in these gluten-free foods studied, using a combination of electrophoretic methods and immunochemical methods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Science Publishing Group
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PROTEIN INGREDIENTS
dc.subject
ALLERGENIC PROTEINS
dc.subject
GLUTEN FREE PRODUCTS
dc.subject
ELISA
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-18T18:53:51Z
dc.identifier.eissn
2637-6024
dc.journal.volume
2
dc.journal.number
1
dc.journal.pagination
12-18
dc.journal.pais
Estados Unidos
dc.journal.ciudad
New York
dc.description.fil
Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Cagnasso, Carolina Elisa. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
dc.description.fil
Fil: Greco, Carola Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
dc.description.fil
Fil: Docena, Guillermo H.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Estudios Inmunológicos y Fisiopatológicos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Estudios Inmunológicos y Fisiopatológicos; Argentina
dc.description.fil
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Ferreyra, Marcela Verónica. Instituto Nacional de Tecnología Industrial; Argentina
dc.description.fil
Fil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
World Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=540&doi=10.11648/j.wjfst.20180201.12
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.11648/j.wjfst.20180201.12
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