Immunochemical Detection of Formylated gamma2-Casein in Cheese (Articolo in rivista)

Type
Label
  • Immunochemical Detection of Formylated gamma2-Casein in Cheese (Articolo in rivista) (literal)
Anno
  • 2004-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1021/jf0351467 (literal)
Alternative label
  • Pizzano Rosa; Nicolai Maria Adalgisa; Siciliano Rosa Anna; Manzo Carla; Mazzeo Maria Fiorella; Addeo Francesco (2004)
    Immunochemical Detection of Formylated gamma2-Casein in Cheese
    in Journal of agricultural and food chemistry
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Pizzano Rosa; Nicolai Maria Adalgisa; Siciliano Rosa Anna; Manzo Carla; Mazzeo Maria Fiorella; Addeo Francesco (literal)
Pagina inizio
  • 649 (literal)
Pagina fine
  • 654 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 52 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note
  • Il prof. F. Addeo è collaboratore esterno dell'ISA (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 6 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
  • 4 (literal)
Note
  • Pubme (literal)
  • Google Scholar (literal)
  • Scopu (literal)
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Pizzano Rosa, Siciliano Rosa Anna, Manzo Carla, Mazzeo Maria Fiorella: Istituto di Scienze dell'Alimentazione; Nicolai Maria Adalgisa, Addeo Francesco: Dipartimento di Scienza degli Alimenti - Università degli studi di Napoli Federico II (literal)
Titolo
  • Immunochemical Detection of Formylated gamma2-Casein in Cheese (literal)
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. (literal)
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