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Antigenicity of the 139-149 alphas1-casein region in different species revealed by ELISA and immunoblotting using antipeptide antibodies
No full textThermal markers arising from changes in the protein component of milk
No full textClassification of heat load applied to milk requires the detection of parameters appropriately related to the intensity of the heat treatment. Current analytical methods based on heat-induced changes in the protein component of milk have been directed either to determine the amount of protein-derived products arised from heat treatments or to evaluate the extent of thermal denaturation of milk proteins.
Lately, a new analytical strategy has been developed according to the occurrence of three major whey proteins, namely bovine serum albumin (BSA), beta-lactoglobulin (blg) and alfa-lactalbumin (ala), normally soluble at pH 4.6 in raw milk, in the pH 4.6 insoluble protein fraction recovered from heattreated milk. The results have shown that pH 4.6 insoluble BSA, blg and ala, as detected by ELISA in milk, can be regarded as thermal markers suited for either dairy process control or regulation purposes
Antipeptide antibodies as analytical tools to discriminate among bovine alphas1-casein components
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Specific detection of the Amadori compounds in milk by using polyclonal antibodies raised against a lactosylated peptide
No full textINTERLEUCHINA I AGISCE COME FATTORE AUTOCRINO DI PROLIFERAZIONE DI CELLULE B UMANE
No full textABSTRAC
INTERLEUCHINA I AGISCE COME FATTORE AUTOCRINO DI PROLIFERAZIONE DI CELLULE B UMANE
No full textABSTRAC
Transferrin-like Autocrine Growth-factor, Derived From T-lymphoma Cells, That Inhibits Normal T-cell Proliferation
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