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dc.contributor.author
Cellerino, Karina
dc.contributor.author
Binaghi, Maria Julieta
dc.contributor.author
Cagnasso, Carolina Elisa
dc.contributor.author
Docena, Guillermo H.
dc.contributor.author
Lopez, Laura Beatriz
dc.date.available
2018-02-09T18:05:27Z
dc.date.issued
2014-09
dc.identifier.citation
Cellerino, Karina; Binaghi, Maria Julieta; Cagnasso, Carolina Elisa; Docena, Guillermo H.; Lopez, Laura Beatriz; Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods; Science Publishing Group; Journal of Food and nitrition sciences; 2; 5; 9-2014; 236-242
dc.identifier.issn
2330-7285
dc.identifier.uri
http://hdl.handle.net/11336/36323
dc.description.abstract
The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey (DW) and in eleven commercial meat products. All the samples were analysed with Dot Blot and Immunoblotting with specific polyclonal rabbit serum against milk proteins and with two ELISA kits: Veratox® Total Milk Allergen Quantitative Test from Neogen and Ridascreen® Fast Milk from R-Biopharm. ELISA methods are more sensitive for the detection of milk proteins than Dot Blot and Immunoblotting. The R-Biopharm kit was the most sensitive kit for the analysis of these samples. However Immunoblotting can be useful for the detection of milk proteins if it is suspected that they were added as ingredients or additives. Immunoblotting allows to verify the presence of caseins and / or β-lactoglobulin. In contrast, the use of an ELISA kit is more appropriate to verify a possible cross-contamination.
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
Allergens
dc.subject
Elisa
dc.subject
Dot Blot
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Immunoblotting
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Meat Products
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Milk
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-02-08T21:13:05Z
dc.journal.volume
2
dc.journal.number
5
dc.journal.pagination
236-242
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: Binaghi, Maria Julieta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
dc.description.fil
Fil: Cagnasso, Carolina Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
dc.description.fil
Fil: Docena, Guillermo H.. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Laboratorio de Investigaciones del Sistema Inmune; 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
Journal of Food and nitrition sciences
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20140205.16
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