Development of an immunological method for studying the incorporation of ripening enzymes in cheese curd

Polyclonal antibodies raised against partly purified aminopeptidase were specific to cell-free extracts of Lactobacillus casei subsp. pseudoplantarum UL 137, and did not cross react with any other proteins in Cheddar cheese, at least during the first week of maturation. A sandwich enzyme-linked immu...

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Bibliographic Details
Published in:Journal of dairy research 1996-02, Vol.63 (1), p.141-149
Main Authors: Laloy, Edith, Vuillemard, Jean-Christophe, Abboudi, Mouhsine El, Fliss, Ismael, Grace, Eric De, Simard, Ronald E.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
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Summary:Polyclonal antibodies raised against partly purified aminopeptidase were specific to cell-free extracts of Lactobacillus casei subsp. pseudoplantarum UL 137, and did not cross react with any other proteins in Cheddar cheese, at least during the first week of maturation. A sandwich enzyme-linked immunosorbent assay (ELISA) was developed in order to quantify cell-free extracts in the cheese curd, and was also used to determine the efficiency of encapsulation of cell-free extracts in liposomes. This method was very sensitive and exhibited a detection limit of ∼10 μg total protein/g cheese and ∼1 μg total protein/ml liposome suspension. The efficiency of encapsulation of cell-free extracts into liposomes was ∼55–60%. The retention of liposome-encapsulated cell-free extracts was ∼14 times that of non-encapsulated extracts.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900031617