TGF beta2 concentration in dairy products: the effect of processing on its concentration
2017
da Silva, Fernanda Lopes | de Carvalho, Antônio Fernandes | Simeão, Moisés | da Silva, Cleuber Raimundo | da Silva, Guilherme Mendes | Schuck, Pierre | Perrone, Italo Tuler | Food Technology Department ; Universidade Federal de Viçosa = Federal University of Viçosa (UFV) | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | National Counsel of Technological and Scientific Development–CNPq, by the Coordination for the Improvement of Higher Education Personnel— CAPES and by FAPEMIG.
This work aims to study the effect of processing on the concentration of TGF-β2, evaluating pasteurization,membrane separation, as well as vacuum evaporation and spray drying. The TGF-β content in each sample of milk taken after each processing step has been quantified by ELISA kit. Furthermore, chemical composition analysis has been performed. TGF-β2 has shown a strong correlation (0.95) with the protein content in the samples. There is no influence of pasteurization on the concentration of TGF-β2, although pasteurization affects the distribution of TGF-β2 in the whey protein fractions and casein, which can be observed in the reduction of TGF-β2 content in whey as heat treatment is applied. This trend is unlike that of microfiltration, where it has been observed that TGF-β2 was equally distributed between casein and whey proteins. The concentration obtained by vacuum evaporation showed a concentration factor less than 1 for TGF-β2 once the constituents other than TGF-β2 became more concentrated. However, spray drying showed values greater than 1, demonstratingthat TGF-β2 is concentrated in greater quantities than other solid constituents of the samples.
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