Detection of porcine pepsin in model cheese using polyclonal antibody-based ELISA
Raja Kamil, Azyan Nafisah Muhammad Zailani, Nur Fadhilah Khairil Mokhtar, Irwan Hanish
Abstract
. The recovery of porcine pepsin in spiked cheese curd within the range of CV < 20% while for porcine pepsin in spiked cheese whey the recovery is also within the range of CV% < 20%.
Topics & Concepts
PepsinPolyclonal antibodiesRennetImmunoassayChemistryFood scienceAntibodyAntiserumChromatographyBiochemistryBiologyEnzymeImmunologyCaseinIdentification and Quantification in FoodProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality