Detection of porcine pepsin in rennet mixtures used in cheese making by ELISA
作者:
A. S. Zahran,
S. A. Madkor,
M. M. Hewedi,
M.El Batawy,
A. M. A. Ibrahim,
C. J. Smith,
期刊:
Food and Agricultural Immunology
(Taylor Available online 1994)
卷期:
Volume 6,
issue 1
页码: 85-93
ISSN:0954-0105
年代: 1994
DOI:10.1080/09540109409354816
出版商: Taylor & Francis Group
关键词: Porcine pepsin;rennet;ELISA;cheese
数据来源: Taylor
摘要:
An ELISA for the detection of porcine pepsin has been developed. Porcine pepsin was detected using this assay at concentrations of ≥1 μg ml‐1. Other cheese rennetting agents, such as bovine rennet orMucor mieheirennet did not cross‐react in the assay either separately or in mixtures. The ELISA was used for the determination of porcine pepsin at concentrations of 1% (10 μg ml‐1) and over in combination with bovine rennet/M.mieheirennet mixtures. The effects on the assay of samples which had been subjected to a pH range between 5.0 and 7.0 (which may be encountered during the storage of rennet mixtures and in cheese making procedures), were tested. Similarly pre‐incubation of porcine pepsin in the presence of NaCl up to 10%, conditions encountered in certain salty cheese preparations, had no subsequent effect on the sensitivity of the assay when such samples were tested. Milk proteins showed no cross‐reactivity with the anti‐porcine pepsin and increasing concentrations of casein to 75 mg ml‐1caused no significant inhibition
点击下载:
PDF (442KB)
返 回