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.
Published in | Journal of Food and Nutrition Sciences (Volume 2, Issue 5) |
DOI | 10.11648/j.jfns.20140205.16 |
Page(s) | 236-242 |
Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Allergens, Milk, Meat Products, ELISA, Dot Blot, Immunoblotting
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[10] | Cellerino, K. 2011.Control methodology for the analysis of allergenic proteins of soy andmilk in meat products. MSc Thesis. Buenos Aires Argentina: MITA – International Master in Food Technology- Agronomy Faculty, Buenos Aires University, and Università degli Studi di Parma –Italia-. |
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APA Style
Cellerino Karina, Binaghi María Julieta, Cagnasso Carolina Elisa, Docena Guillermo, Lopez Laura Beatriz. (2014). Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods. Journal of Food and Nutrition Sciences, 2(5), 236-242. https://doi.org/10.11648/j.jfns.20140205.16
ACS Style
Cellerino Karina; Binaghi María Julieta; Cagnasso Carolina Elisa; Docena Guillermo; Lopez Laura Beatriz. Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods. J. Food Nutr. Sci. 2014, 2(5), 236-242. doi: 10.11648/j.jfns.20140205.16
AMA Style
Cellerino Karina, Binaghi María Julieta, Cagnasso Carolina Elisa, Docena Guillermo, Lopez Laura Beatriz. Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods. J Food Nutr Sci. 2014;2(5):236-242. doi: 10.11648/j.jfns.20140205.16
@article{10.11648/j.jfns.20140205.16, author = {Cellerino Karina and Binaghi María Julieta and Cagnasso Carolina Elisa and Docena Guillermo and Lopez Laura Beatriz}, title = {Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods}, journal = {Journal of Food and Nutrition Sciences}, volume = {2}, number = {5}, pages = {236-242}, doi = {10.11648/j.jfns.20140205.16}, url = {https://doi.org/10.11648/j.jfns.20140205.16}, eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.16}, 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.}, year = {2014} }
TY - JOUR T1 - Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods AU - Cellerino Karina AU - Binaghi María Julieta AU - Cagnasso Carolina Elisa AU - Docena Guillermo AU - Lopez Laura Beatriz Y1 - 2014/09/30 PY - 2014 N1 - https://doi.org/10.11648/j.jfns.20140205.16 DO - 10.11648/j.jfns.20140205.16 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 236 EP - 242 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20140205.16 AB - 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. VL - 2 IS - 5 ER -