가공식품중의 우유단백질 분석을 위하여 효소면역측정법, ELISA를 개발하였다. 특이 항체를 생산하기 위해 열에 안정하고 우유의 주요한 단백질인 ${alpha}_{s1}-CN$을 토끼에 면역하였다. 항${alpha}_{s1}-CN$ 항체를 이용하여 간접경합 ELISA를 실시한 결과 검출한계는 $0.1;{mu}g/mL$ 이었고 ${alpha}_{s1}-CN$, skim milk, ${eta}-CN$과 whey protein isolate에 대한 특이항체의 반응성은 각각 100%, 37%, 0.14%과 0.04% 이었다. 그러나 다른 우유단백질인, ${eta}-lactoglobulin,;{alpha}-lactalbumin$, bovine serum albumin 과 대두단백질인 isolated soy protein 에 대해서는 거의 반응성을 보이지 않았다. 샌드위치 ELISA 결과는 검출한계가 $0.01;{mu}g/mL$로 간접경합 ELISA 에 비하여 10배 정도 민감해져 따라서 이를 시료 분석에 이용하였다. 시유에 1-10%의 whole CN을 첨가한 spike test 결과 whole CN의 평균 회수율이 94.8%(CV, 8.2%)으로 나타났다. 식품재료와 유가공 제품에 대한 whole CN의 정량분석을 실시한 결과 탈지유는 29%, WPI는 0.03%, 농후 요구르트는 0.25%였으며 가공치즈는 6.9%로 나타났다.
An enzyme-linked immunosorbent assay(ELISA) was developed for the detection of milk proteins in processed foods. The ${alpha}_{s1}-casein({alpha}_{s1}-CN)$, a heat stable major milk protein, was immunized into rabbits to produce specific antibodies. When competitive indirect ELISA(ciELISA) using $anti-{alpha}_{s1}-CN$ antibodies was established, its detection limit was $0.1;{mu}g/mL$. The reactivities of the specific antibodies toward ${alpha}_{s1}-CN$, skim milk, ${eta}-CN$ and whey protein isolate(WPI) were 100, 37, 0.14 and 0.04%, respectively, as determined by ciELISA. However $anti-{alpha}_{s1}-CN$ antibodies did not have any reactivity to other milk proteins such as ${eta}-lactoglobulin,;{alpha}-lactalbumin$, bovine serum albumin, and isolated soy protein. When sandwich ELISA was established, its detection limit was $0.01;{mu}g/mL$ which was 10 times more sensitive than that of ciELISA. In the spike test which was performed by adding 1-10% of whole CN to market milk, mean assay recovery as determined by sandwich ELISA was 94.8%(CV, 8.2%). Food stuffs and dairy products were assayed by sandwich ELISA to show 29, 0.13, 0.25, and 6.9% of whole CN in skim milk powder, WPI, semi-solid yoghurt, and processed cheese, respectively.
