Determination of whey proteins in different types of milk
2014
Ruprichova, L., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Kralova, M., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Borkovcova, M., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Vorlova, L., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Bedanova, I., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Veterinary Public Health, Animal Protection and Welfare
Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (beta-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins alpha-lactalbumin and beta-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of alfa-lactalbumin was higher in goat's milk (1.27 +/- 0.05 g/l, P less than 0.001) and cow's milk (1.16 +/- 0.02 g·l-1, P = 0.0037) compared to sheep's milk (0.95 ± 0.06 g/l); however, concentration of alfa-lactalbumin in goat's milk and cow's milk did not differ significantly (P less than 0.05). Goat's milk contained less beta-lactoglobulin (3.07 +/- 0.08 g/l) compared to cow's milk (4.10 +/- 0.04 g/l, P less than 0.001) or sheep's milk (5.97 +/- 0.24 g/l, P less than 0.001). A highly significant positive correlation (r = 0.8686; P less than 0.001) was found between fraction A and B of beta-lactoglobulin in sheep's milk, whereas in cow's milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.
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