Commercial Milk Enzyme‐Linked Immunosorbent Assay (ELISA) Kit Reactivities to Purified Milk Proteins and Milk‐Derived Ingredients. Issue 7 (7th June 2016)

• Record Type: Journal Article
• Authors: Ivens, Katherine O.; Baumert, Joseph L.; Taylor, Steve L.
• Is Part Of: Journal of food science. Volume 81:Issue 7(2016)
• Page Start: T1871
• Page End: T1878
• Publication Date: 2016-06-07
• Subjects: allergen -- detection -- ELISA -- milk -- milk protein; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13357
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: Numerous commercial enzyme‐linked immunosorbent assay (ELISA) kits exist to quantitatively detect bovine milk residues in foods. Milk contains many proteins that can serve as ELISA targets including caseins (α‐, β‐, or κ‐casein) and whey proteins (α‐lactalbumin or β‐lactoglobulin). Nine commercially‐available milk ELISA kits were selected to compare the specificity and sensitivity with 5 purified milk proteins and 3 milk‐derived ingredients. All of the milk kits were capable of quantifying nonfat dry milk (NFDM), but did not necessarily detect all individual protein fractions. While milk‐derived ingredients were detected by the kits, their quantitation may be inaccurate due to the use of different calibrators, reference materials, and antibodies in kit development. The establishment of a standard reference material for the calibration of milk ELISA kits is increasingly important. The appropriate selection and understanding of milk ELISA kits for food analysis is critical to accurate quantification of milk residues and informed risk management decisions.