ELISA to detect proteolysis of ultrahight-temperature milk upon storage - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2007

ELISA to detect proteolysis of ultrahight-temperature milk upon storage

Résumé

Casein proteolysis can occur in milk during storage leading to its gelation. The two main proteolytic systems suspected to be involved are the plasmin and the proteases produced by psychrotrophic bacteria. The latter have been shown to cleave κ-casein at the Phe105−Met106 bond. Although several techniques allow the determination of plasmin in milk, few rapid and easy-to-perform analytical techniques are available to check for bacterial proteolytic activity. This study presents the development of an inhibition ELISA allowing for the quantification of the κ-casein intact at the Phe105−Met106 bond. It uses a monoclonal antibody specifically directed against this peptide bond that binds to the protein as long as the molecule's cleavage site is intact but not when it is cleaved. This simple technique allows for the rapid analysis of more than 20 samples within 3 h. Applied to commercial milks, this assay allowed for the detection of unstable milk.

Dates et versions

hal-02667015 , version 1 (31-05-2020)

Identifiants

Citer

Didier Dupont, Damien Lugand, Odile Rolet-Répécaud, Jacques Degelaen. ELISA to detect proteolysis of ultrahight-temperature milk upon storage. Journal of Agricultural and Food Chemistry, 2007, 55 (17), pp.6857-6862. ⟨10.1021/jf070694w⟩. ⟨hal-02667015⟩

Collections

INRA INRAE
6 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More