ZEULAB, S.L., C/Bari 25 dplo., 50197 Zaragoza, Spain.
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain.
Food Chem. 2019 Sep 30;293:41-48. doi: 10.1016/j.foodchem.2019.04.039. Epub 2019 Apr 19.
Milk by-products such as whey and caseinate are widely used as ingredients or processing aids in food industry. However, since they could cause allergic reactions they are included in Allergen Control Plans. β-Lactoglobulin is the major whey protein and caseins are main proteins in milk. Selection of a unique target to analyze the presence of milk in foods could be insufficient when the source of milk proteins is unknown. A new test based on lateral flow immunocromatography that combines the simultaneous and independent detection of both proteins (β-lactoglobulin and casein) in one rapid test was developed. The assay was validated according to AOAC guidelines being able to detect β-lactoglobulin (0.5 ppm), casein (2 ppm), whey and powder milk (1-5 ppm). No cross-reactivity was found with a panel of 38 food commodities. The method is a rapid and suitable tool to identify milk proteins in processed food, ingredients, and rinsing water.
乳的副产品，如乳清和酪蛋白，被广泛用作食品工业中的成分或加工助剂。然而，由于它们可能引起过敏反应，因此被纳入过敏原控制计划。β-乳球蛋白是乳清蛋白的主要成分，而酪蛋白是牛奶中的主要蛋白质。当牛奶蛋白的来源未知时，选择一个独特的目标来分析食物中牛奶的存在可能是不够的。一种新的基于横向流动免疫层析的测试方法被开发出来，该方法结合了同时和独立检测两种蛋白质（β-乳球蛋白和酪蛋白）的能力，在一个快速测试中完成。该测定方法根据 AOAC 指南进行了验证，能够检测到β-乳球蛋白（0.5 ppm）、酪蛋白（2 ppm）、乳清和奶粉（1-5 ppm）。与 38 种食品的面板没有发现交叉反应。该方法是一种快速且适用于识别加工食品、成分和冲洗水中牛奶蛋白的工具。
