Application of HPLC for the detection of proteins in whey mixtures from different animal species

Frutos, Mercedes de; Cifuentes, Alejandro; Diez-Masa, Jose Carlos; Amigo, Lourdes; Ramos, Mercedes

doi:10.1002/jhrc.1240140421

Cited by 24 publications

(8 citation statements)

References 2 publications

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“…Characterization of proteins in the wheys derived from the aforementioned cheese manufacture is important to detect the deliberate addition of bovine milk. On the other hand, although more than 40 years have elapsed since genetic polymorphisms in cow's milk were first reported ( Aschaffenburg & Drewry, 1955), and although detection of bovine milk polymorphisms has been achieved by such sophisticated methods as immunochemical reactions ( Sakar et al ., 1969 ), electrophoretic techniques ( Bell, 1967; Bell & Stone, 1978; Erhardt, 1989; Addeo et al ., 1989 ; Hill, 1993; Kim & Jimenez‐Flores, 1994; Lopez‐Galvez et al ., 1994, 1995 ; Molina et al ., 1996 ), liquid chromatographic techniques ( Pearce, 1983; Frutos et al ., 1991 , 1992; Macleod et al ., 1995 ) and differential scanning calorimetry ( Ruegg et al ., 1977 ; de Wit & Swinkels, 1980; Bernal & Jelen, 1985; Taylor & Fryer, 1993), work with milk from small ruminants has lagged far behind, even though preparation of β‐lactoglobulin (β‐Lg) from ovine whey ( Maubois et al ., 1965 ) and from caprine whey ( Askonas, 1954) was achieved early. In the present research, fractions of α‐lactalbumin (α‐La) and β‐Lg from those two Portuguese native (ovine and caprine) breeds were obtained and characterized in a preliminary fashion in attempts to gain insight into the major proteins in whey of Portuguese native breeds, and thus expand the existing database in this area.…”

Section: Introductionmentioning

confidence: 99%

Studies on genetic variants of α‐lactalbumin and β‐lactoglobulin from milk of native Portuguese ovine and caprine breeds

Pintado

Malcata

1999

Int J of Food Sci Tech

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Summary α‐Lactalbumin (α‐La) and β‐lactoglobulin (β‐Lg) fractions were obtained from Portuguese native breeds of ewes and goats by preparative gel filtration and further purified by ion exchange; their genetic variants were characterized by isolectric focusing, and β‐Lg isolated was further characterized by differential scanning calorimetry. Separation of β‐Lg and α‐La by molecular exclusion from native whey was relatively easy, whereas β‐Lg from both breeds accounted for a single peak via ion exchange under various gradients of NaCl. Isoelectric focusing has indicated that α‐La from ovine and caprine wheys appears as a single variant in each case, as well as β‐Lg from caprine whey; however, β‐Lg from ovine whey appears as two peaks, tentatively denoted as β‐Lg A and B. Further comparison with bovine whey made it possible to rank whey proteins by increasing value of pI as follows: bovine β‐Lg A, bovine α‐La, bovine β‐Lg B, ovine and caprine α‐La, ovine β‐Lg A, and finally ovine β‐Lg B and caprine β‐Lg. β‐Lg from goat's whey showed the highest onset temperature of denaturation in the presence (78–97 °C) or absence (90–100 °C) of NaCl for every pH tested; when NaCl was present, a good correlation between pI and onset temperature of denaturation was obtained for pH values in the range 3.5–7.0.

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Section: Introductionmentioning

confidence: 99%

Studies on genetic variants of α‐lactalbumin and β‐lactoglobulin from milk of native Portuguese ovine and caprine breeds

Pintado

Malcata

1999

Int J of Food Sci Tech

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“…The HPLC determination of whey proteins can also be used for detection of adulteration of one type of milk by another (Frutos et al, 1991;Romero et al, 1996;Ferreira and Cacote, 2003;Borková and Snášelová, 2005).…”

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confidence: 99%

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Hejtmánková¹,

Pivec²,

Trnková³

et al. 2012

CZECH J ANIM SCI

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ABSTRACT:This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of goat milk were 2.75, 0.433, and 0.119 respectively and of ewe milk 6.36, 1.11, and 0.732 respectively. The contents of total protein as well as acid whey proteins in goat milk were nearly constant throughout the lactation period and fluctuated around the mean value while the contents of total protein as well as acid whey proteins in ovine milk were dependent on the period of lactation. The total protein content in ovine milk continuously increased during the lactation period. A higher content of ovine acid whey proteins was noticed at the beginning and in the final period of lactation. The average ratio of whey to total protein was 15.8 ± 2.61% in goat milk and 17.4 ± 2.68% in ewe milk and ranged from 13.0 to 20.4% in goat and from 14.0 to 20.8% in ewe milk. The total contents of two major whey proteins. α-lactalbumin and β-lactoglobulin (α-La + β-Lg = AG), averaged 87% of total whey protein, 92% in ovine milk. The main component of acid whey proteins in goat milk was α-La while in ovine milk the main component of acid whey proteins was β-Lg, however, at the end of the lactation period the content of β-Lg for both kinds of milk increased steeply, and the β-Lg/α-La ratio reached a maximum value of 1.94 in goat milk and of 9.74 in ewe milk. In addition, goat milk contains a similar amino acid profile to ewe milk but the amino acid pattern in whey proteins differs from that in milk. Total essential amino acids were approximately 40% of the total amino acids in goat and ewe milk as well as in goat and ewe whey.

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“…LC, such as HPLC-UV, mainly exploits the analysis of whey proteins [50][51][52][53] but a satisfactory separation is not always obtained. More recently, advanced techniques, such as HPLC-MS or UPLC combined with TOF-MS, have shown a great analytical power.…”

Section: Introductionmentioning

confidence: 99%

Authenticity assessment of dairy products by capillary electrophoresis

et al. 2021

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Authenticity assessment of dairy products by capillary electrophoresisMilk and derivatives are a very important part in the diet of the world population. Products from goat, buffalo, and sheep species have a greater economic value than the cow ones, therefore, authenticity frauds by improperly adding cow's milk occur frequently: dairy products are among the seven more attractive foods for adulteration. Milk from each of the above-cited animal species has its own definite profile of whey proteins (variants of α-lactalbumin and β-lactoglobulin) and its definite profile of caseins (variants of α S1 -, α S2 -, β-, and κ-casein). Such proteins can be usefully exploited as markers of authenticity by using capillary electrophoresis which is the technique of choice for the analysis of proteins. Due to the multiple adjustable parameters that are unknown to other analytical techniques, capillary electrophoresis is able to detect frauds in milk mixtures and cheese with little use of solvents, fast analysis time, and ease of operation. This makes it attractive and competitive for routine checks that are very important to fight the adulteration market. Advantages and limitations are discussed.

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Application of HPLC for the detection of proteins in whey mixtures from different animal species

Cited by 24 publications

References 2 publications

Studies on genetic variants of α‐lactalbumin and β‐lactoglobulin from milk of native Portuguese ovine and caprine breeds

Studies on genetic variants of α‐lactalbumin and β‐lactoglobulin from milk of native Portuguese ovine and caprine breeds

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Authenticity assessment of dairy products by capillary electrophoresis

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