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Authentication of dairy products by immunochemical methods: a review

  • Review Paper
  • Published:
Dairy Science & Technology

Abstract

Antibody-based techniques for the assessment of authenticity of dairy products are reviewed in this paper. Because of the inherent complexity of the protein and peptide fractions from milk and even more so from cheese, the use of immunoreagents which are more selective than polyclonal antibodies is usually required for the assaying dairy authenticity by immunochemical methods. Significant advances in this area have been achieved over the last decade thanks to advances in the antipeptide antibody technology, based on the use of properly designed peptides which mimick specified protein substructures as model antigens. Tailor-made antibodies have been developped either for the detection of single protein components or for recognizing protein adducts created by the technological processes employed. Different reagent configurations and immunoassay formats have been devised for a number of analytical applications relevant to the quality control of dairy products, ranging from the monitoring of molecular markers to the tracing of technological processes applied to milk for cheese-making.

免疫化学方法鉴定乳制品: 综述 

摘要  本文综述了基于抗体技术鉴定乳制品的真实性。由于乳和干酪中蛋白质和肽组成和结构的复杂性, 采用免疫化学方法鉴定乳制品时多采用免疫试剂而不采用多克隆抗体。这项技术的成功应用得益于在过去十几年中抗多肽抗体技术的发展, 该技术基于模拟特定蛋白亚结构的完全设计的肽作为模式抗原。由模式抗原得到的抗体可以用来检测单一蛋白组分或者识别在加工过程中引入的外源性蛋白质。采用不同的试剂和不同的免疫测定方式可以进行各种蛋白质的分析, 这种分析技术可以应用于相关乳制品的质量控制, 进而可以作为分子标记应用在干酪生产用乳的可追溯体系中。

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Authors and Affiliations

  1. CNR, Istituto di Scienze dell′Alimentazione, via Roma 52 A-C, 83100, Avellino, Italy

    Rosa Pizzano, Carla Manzo & Francesco Addeo

  2. Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, via Università 100, Parco Gussone, 80055, Portici, Italy

    Maria Adalgisa Nicolai & Francesco Addeo

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  1. Rosa Pizzano
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  2. Maria Adalgisa Nicolai
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  3. Carla Manzo
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  4. Francesco Addeo
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Correspondence to Rosa Pizzano.

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Pizzano, R., Nicolai, M.A., Manzo, C. et al. Authentication of dairy products by immunochemical methods: a review. Dairy Science & Technol. 91, 77–95 (2011). https://doi.org/10.1007/s13594-011-0008-7

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  • DOI: https://doi.org/10.1007/s13594-011-0008-7

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