Authentication of dairy products by immunochemical methods: a review
作者： Rosa Pizzano , Maria Adalgisa Nicolai , Carla Manzo , Francesco Addeo
DOI: 10.1007/S13594-011-0008-7
关键词: Chromatography 、 Chemistry 、 Immunoassay 、 Elisa assay 、 Computational biology 、 Antipeptide antibodies 、 Protein adducts 、 Authentication 、 Dairy industry
摘要: Antibody-based techniques for the assessment of authenticity dairy products are reviewed in this paper. Because inherent complexity protein and peptide fractions from milk even more so cheese, use immunoreagents which selective than polyclonal antibodies is usually required assaying by immunochemical methods. Significant advances area have been achieved over last decade thanks to antipeptide antibody technology, based on properly designed peptides mimick specified substructures as model antigens. Tailor-made developped either detection single components or recognizing adducts created technological processes employed. Different reagent configurations immunoassay formats devised a number analytical applications relevant quality control products, ranging monitoring molecular markers tracing applied cheese-making.
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