An immunochemical approach has been developed to detect the use of formaldehyde as a bacteriostatic agent in dairy products. A synthetic peptide, reproducing the first five amino acid residues of the γ2-casein sequence, was formylated to generate the novel haptenic structure, already well-recognized in formaldehyde-treated milk and arising out of molecular rearrangement after the addition of formaldehyde to the alpha-amino group of the histidine residue at the N terminus of γ2-casein. A polyclonal antibodies preparation produced against the formylated peptide adduct proved to be a highly specific analytical tool for detecting the formylated adduct of γ2-casein in formaldehyde-treated milk. Polyclonal antibodies obtained against the unmodified peptide were able to detect selectively residual native γ2-casein in ripened cheese.
Immunochemical detection of formylated gamma2-casein in cheese / Pizzano, R.; Nicolai, MARIA ADALGISA; Siciliano, R.; Manzo, C.; Mazzeo, M. F.; Addeo, Francesco. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - STAMPA. - 52:4(2004), pp. 649-654. [10.1021/jf0351467]
Immunochemical detection of formylated gamma2-casein in cheese
NICOLAI, MARIA ADALGISA;ADDEO, FRANCESCO
2004
Abstract
An immunochemical approach has been developed to detect the use of formaldehyde as a bacteriostatic agent in dairy products. A synthetic peptide, reproducing the first five amino acid residues of the γ2-casein sequence, was formylated to generate the novel haptenic structure, already well-recognized in formaldehyde-treated milk and arising out of molecular rearrangement after the addition of formaldehyde to the alpha-amino group of the histidine residue at the N terminus of γ2-casein. A polyclonal antibodies preparation produced against the formylated peptide adduct proved to be a highly specific analytical tool for detecting the formylated adduct of γ2-casein in formaldehyde-treated milk. Polyclonal antibodies obtained against the unmodified peptide were able to detect selectively residual native γ2-casein in ripened cheese.File | Dimensione | Formato | |
---|---|---|---|
Nicolai 2004.pdf
non disponibili
Tipologia:
Documento in Post-print
Licenza:
Accesso privato/ristretto
Dimensione
165.81 kB
Formato
Adobe PDF
|
165.81 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.