Distinguishing raw, pasteurized, UHT-treated and bath-sterilized commercial milks by their interaction with immunoprobes against caseins and whey proteins

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006834" target="_blank" >RIV/60461373:22330/02:00006834 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Distinguishing raw, pasteurized, UHT-treated and bath-sterilized commercial milks by their interaction with immunoprobes against caseins and whey proteins

Popis výsledku v původním jazyce

Antibodies were raised against ten immunogens (five native and the same five pasteurized milk proteins). Competitive enzyme immunoassay with these antibodies were used to assess their ability to distinguish the type of heat treatment that the milk had undergone. Measuring the immunoreactivity of raw milk and commercial heat-treated milks resulted in the finding that the use of a combination of the two most suitable antibodies (against native alpha-lactalbumin and beta-lactoglobulin) allowed significantcategorization of milks as raw, pasteurized, UHT-treated or bath-sterilized.

Název v anglickém jazyce

Distinguishing raw, pasteurized, UHT-treated and bath-sterilized commercial milks by their interaction with immunoprobes against caseins and whey proteins

Popis výsledku anglicky

Antibodies were raised against ten immunogens (five native and the same five pasteurized milk proteins). Competitive enzyme immunoassay with these antibodies were used to assess their ability to distinguish the type of heat treatment that the milk had undergone. Measuring the immunoreactivity of raw milk and commercial heat-treated milks resulted in the finding that the use of a combination of the two most suitable antibodies (against native alpha-lactalbumin and beta-lactoglobulin) allowed significantcategorization of milks as raw, pasteurized, UHT-treated or bath-sterilized.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CE - Biochemie

OECD FORD obor

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Projekt

<a href="/cs/project/GA525%2F99%2F1507" target="_blank" >GA525/99/1507: Antikaseinové imunochemické sondy ke kontrole termického a proteolytického ošetření mléka</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Italian Journal of Food Science

ISSN

1120-1770

e-ISSN

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Svazek periodika

14

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

207-215

Kód UT WoS článku

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EID výsledku v databázi Scopus

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