000088434 001__ 88434
000088434 005__ 20200716101429.0
000088434 0247_ $$2doi$$a10.1016/j.foodchem.2019.04.039
000088434 0248_ $$2sideral$$a111409
000088434 037__ $$aART-2019-111409
000088434 041__ $$aeng
000088434 100__ $$aGalan-Malo, Patricia
000088434 245__ $$aDevelopment of a novel duplex lateral flow test for simultaneous detection of casein and ß-lactoglobulin in food
000088434 260__ $$c2019
000088434 5060_ $$aAccess copy available to the general public$$fUnrestricted
000088434 5203_ $$aMilk 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. ß-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 (ß-lactoglobulin and casein)in one rapid test was developed. The assay was validated according to AOAC guidelines being able to detect ß-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.
000088434 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2015-3818-2
000088434 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000088434 590__ $$a6.306$$b2019
000088434 592__ $$a1.775$$b2019
000088434 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2019$$dQ1$$eT1
000088434 593__ $$aAnalytical Chemistry$$c2019$$dQ1
000088434 591__ $$aNUTRITION & DIETETICS$$b10 / 89 = 0.112$$c2019$$dQ1$$eT1
000088434 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1
000088434 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 139 = 0.043$$c2019$$dQ1$$eT1
000088434 593__ $$aFood Science$$c2019$$dQ1
000088434 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000088434 700__ $$aPellicer, Silvia
000088434 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María D.$$uUniversidad de Zaragoza
000088434 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000088434 700__ $$aRazquin, Pedro
000088434 700__ $$aMata, Luis
000088434 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000088434 773__ $$g293 (2019), 41-48 [30 p.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000088434 8564_ $$s399452$$uhttps://zaguan.unizar.es/record/88434/files/texto_completo.pdf$$yPostprint
000088434 8564_ $$s267735$$uhttps://zaguan.unizar.es/record/88434/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000088434 909CO $$ooai:zaguan.unizar.es:88434$$particulos$$pdriver
000088434 951__ $$a2020-07-16-08:47:39
000088434 980__ $$aARTICLE