[Immunochemical analysis of structural changes in ovalbumin caused by heat: possible application to the quick control of food sterilization]

Abstract

Bacteriological methods, to determine proper hygiene control for food for human consumption suffers from inordinate delay (1-4 days) in the methodology before an accurate answer can be given regarding the food safety. In contrast by immunochemistry results can be obtained in 15 to 30 minutes. As it is known that during heating processing protein structure is modified, a careful identification of epitopic changes by monoclonal antibodies could be of help. It was found that after heat treatment, ovalbumin structure modified depending upon the temperature of heating. Monoclonal antibodies were raised against either native or heat denatured ovalbumin. Such monoclonal antibodies bound to plastic can be used for the immunocapture of ovalbumin in solution which is then revealed by polyclonal antibodies. With five different monoclonal antibodies it was possible to identify either native ovalbumin or heat denatured ovalbumin between 50 degrees C and 65 degrees C or heat denatured ovalbumin between 85 degrees C and 100 degrees C. Work is in progress to recognize epitopes specific of temperature and time of heating.