Immunochemical detection of formylated gamma(2)-casein in cheese |
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Authors: | Pizzano Rosa Nicolai Maria Adalgisa Siciliano Rosa Manzo Carla Mazzeo Maria Fiorella Addeo Francesco |
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Institution: | CNR, Istituto di Scienze dell'Alimentazione, via Roma 52 A-C, I-83100 Avellino, Italy. rpizzano@isa.cnr.it |
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Abstract: | An immunochemical approach has been developed to detect the use of formaldehyde as a bacteriostatic agent in dairy products. A synthetic peptide, reproducing the first five amino acid residues of the gamma(2)-casein sequence, was formylated to generate the novel haptenic structure, already well-recognized in formaldehyde-treated milk and arising out of molecular rearrangement after the addition of formaldehyde to the alpha-amino group of the histidine residue at the N terminus of gamma(2)-casein. A polyclonal antibodies preparation produced against the formylated peptide adduct proved to be a highly specific analytical tool for detecting the formylated adduct of gamma(2)-casein in formaldehyde-treated milk. Polyclonal antibodies obtained against the unmodified peptide were able to detect selectively residual native gamma(2)-casein in ripened cheese. |
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