Método eletroforético rápido para detecção da adulteração do leite caprino com leite bovino

Egito, A. S. do; Rosinha, G. M. S.; Laguna, L. E.; Miclo, Laurent; Girardet, Jean‐Michel; Gaillard, Jean‐Luc

doi:10.1590/s0102-09352006000500032

Cited by 28 publications

(28 citation statements)

References 18 publications

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“…Casein extraction was performed by isoelectric precipitation, at pH 4.6, according to Egito et al (2006), except for toluene removal. Casein precipitate was solubilized in 1 mol.L -1 NaOH, pH 7.0, and, subsequently, subjected to dialysis against deionized water at 4 °C for 96 hours.…”

Section: Caprine Casein Extractionmentioning

confidence: 99%

Biotechnological richness of the northeastern semi-arid region: antioxidant activity of casein hydrolysates from Moxotó goat milk (Capra hircus Linnaeus, 1758) obtained by papain action

et al. 2013

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Section: Caprine Casein Extractionmentioning

confidence: 99%

Biotechnological richness of the northeastern semi-arid region: antioxidant activity of casein hydrolysates from Moxotó goat milk (Capra hircus Linnaeus, 1758) obtained by papain action

et al. 2013

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“…Na preparação das amostras, o leite foi descongelado lentamente, a 8ºC, e desnatado por centrifugação a 2.100 g por 30 min a 32°C. Posteriormente, as amostras foram liofilizadas e acondicionadas em freezer a -20ºC, até o momento da realização da eletroforese (Egito et al, 2006). Para a avaliação do perfil eletroforético das proteínas, utilizou-se uma cuba para eletroforese vertical Hoefer SE 600 standard dual cooled (Amersham Pharmacia Biotech).…”

Section: Dieta Controle Dieta De Restrição In Naturaunclassified

Caracterização eletroforética de proteínas e estabilidade do leite em vacas submetidas à restrição alimentar

Barbosa

Fischer

Ribeiro³

et al. 2012

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar os efeitos da restrição alimentar sobre a produção de leite bovino e sobre seu perfil eletroforético de proteínas, bem como relacioná-los à estabilidade do leite pelo teste do álcool. Foram conduzidos dois experimentos com vacas Jersey: no primeiro, avaliou-se o efeito da redução de 40% na alimentação fornecida a vacas semiconfinadas; no segundo, avaliou-se o efeito da restrição de 30% do conteúdo de nutrientes digestíveis totais na alimentação de vacas confinadas. As frações proteicas foram determinadas por eletroforese, e sua quantificação por meio de análises de imagens. As amostras de leite foram classificadas conforme estabilidade no teste do álcool a 72°GL. A restrição alimentar de 40% a vacas semiconfinadas reduziu a produção de leite, mas não alterou a composição de proteínas lácteas e a estabilidade do leite; neste caso, o leite instável apresentou maiores teores de β-caseína e de proteínas totais, porém menor proporção de κ-caseína em comparação ao leite estável. A restrição de 30% do aporte energético a vacas confinadas não reduziu a produção leiteira, porém diminuiu a percentagem de albumina sérica bovina e a estabilidade no teste do álcool; neste caso, o leite instável e o estável não diferiram quanto às proteínas lácteas.Termos para indexação: b-caseína, κ-caseína, confinamento, eletroforese, leite instável não ácido, teste do álcool. Electrophoretic characterization of proteins and milk stability of cows submitted to feeding restrictionAbstract -The objective of this work was to evaluate the feeding restriction effects on milk yield and on its electrophoretic protein profile, and to relate them to milk stability to the alcohol test. Two experiments were carried out with Jersey cows: in the first one, the effect of 40% feed restriction was evaluated on semiconfined cows; in the second one, the effect of 30% reduction in total digestive nutrients was evaluated on confined cows. Protein fractions were determined by electrophoresis and their quantification was done by image analysis. Milk samples were classified according to their stability in the 72°GL-alcohol test. The 40% feed restriction for semiconfined cows decreased milk yield, but it did not change milk protein contents and stability; in this case, unstable milk showed larger contents of β-casein and total proteins, but lower κ-casein in comparison to stable milk. The 30% restriction of energy supply for confined cows did not reduce milk yield, but decreased the percentage of serum bovine albumin and milk stability; in this case, unstable and stable milk did not differ as for protein fractions.

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“…Among these methods, electrophoresis is noteworthy for its satisfactory results (GUERREIRO et al, 2013), and inexpensive technology. A common electrophoresis technique makes use of polyacrylamide gel (polyacrylamide gel electrophoresis, PAGE), and can be used in the presence of the surfactant sodium dodecyl sulfate (SDS) (EGITO et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling

Gonçalves

Silva

Conceição

et al. 2017

SCA

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Buffalo milk mozzarella is often adulterated by the addition of cow's milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow's milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow's milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0-20 days of production. The chemical composition (moisture, ash, fat in dry matter, protein, total solids and defatted dry extract) and physicochemical characteristics (acidity) of the cheeses were evaluated. Proteins and water-soluble peptides (WSP) extracted from RTB, RTC and from the commercial samples, and were analyzed by SDS-PAGE electrophoresis under denaturing conditions. It was not possible to detect the inclusion of cow's milk by the cheeses' chemical and physicochemical properties. However, the separation and detection of peptide and protein fractions of the cheese was possible by electrophoresis. The results of the electrophoretic analysis suggest that 28% of the commercial samples considered here had evidence of the addition of cow's milk. The methodology described here is important to identify occurrences of fraud in buffalo mozzarella production. Key words: Adulteration. Peptides. Proteins. Cheese. SDS-PAGE. ResumoObjetivou-se com o presente estudo detectar fraudes por adição de leite de vaca em muçarela de búfala. Foram produzidos queijos exclusivamente com leite de búfala (TRB) e vaca (TRV) e com inclusões crescentes de leite bovino ao bubalino (2,5%, 5,0%, 10%, 20%, 30%, 40% e 50%), totalizando 9 formulações que foram congeladas no dia de fabricação (Tempo 0) e com 20 dias após a data de fabricação (Tempo 20). Foram coletadas 18 amostras comerciais de muçarela de búfala com até 20 dias de fabricação sendo congeladas no Tempo 20. Os queijos foram avaliados em relação à composição química (umidade, cinzas, gordura no extrato seco, proteínas, extrato seco total e extrato seco desengordurado) e característica físico-química (acidez titulável). Proteínas dos queijos muçarela produzidos e amostras comerciais e peptídeos solúveis em água (PSA) extraídos de TRB, TRV e amostras comerciais foram analisados por eletroforese sob condições desnaturantes por meio de dodecil sulfato de sódio (SDS-

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Método eletroforético rápido para detecção da adulteração do leite caprino com leite bovino

Cited by 28 publications

References 18 publications

Biotechnological richness of the northeastern semi-arid region: antioxidant activity of casein hydrolysates from Moxotó goat milk (Capra hircus Linnaeus, 1758) obtained by papain action

Biotechnological richness of the northeastern semi-arid region: antioxidant activity of casein hydrolysates from Moxotó goat milk (Capra hircus Linnaeus, 1758) obtained by papain action

Caracterização eletroforética de proteínas e estabilidade do leite em vacas submetidas à restrição alimentar

Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling

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