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

Published online by Cambridge University Press:  01 June 2009

Edith Laloy ,
Jean-Christophe Vuillemard ,
Mouhsine El Abboudi ,
Ismael Fliss ,
Eric De Grace  and
Ronald E. Simard
Edith Laloy
Affiliation:
Centre de recherche STELA, Université Laval, Québec, Canada G1K 7P4
Jean-Christophe Vuillemard
Affiliation:
Centre de recherche STELA, Université Laval, Québec, Canada G1K 7P4
Mouhsine El Abboudi
Affiliation:
Centre de recherche STELA, Université Laval, Québec, Canada G1K 7P4
Ismael Fliss
Affiliation:
Centre de recherche STELA, Université Laval, Québec, Canada G1K 7P4
Eric De Grace
Affiliation:
Centre de recherche STELA, Université Laval, Québec, Canada G1K 7P4
Ronald E. Simard
Affiliation:
Centre de recherche STELA, Université Laval, Québec, Canada G1K 7P4
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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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 63 , Issue 1 , February 1996 , pp. 141 - 149
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

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