Comparative study of the protein fraction of goat milk from the Indigenous Greek breed and from international breeds

Moatsou, Golfo; Moschopoulou, Ekaterini; Mollé, Daniel; Gagnaire, Valérie; Kandarakis, I.; Léonil, Joëlle

doi:10.1016/j.foodchem.2007.06.014

Cited by 35 publications

(22 citation statements)

References 45 publications

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“…Low casein content in goat's milk, low proportion of α S1 -casein, the lower sedimentation rate of casein micelles, higher β-casein solubility, higher content of calcium and phosphorus and lower thermal stability as compared with cow's milk causes poor texture of yoghurt. Yoghurt from milk of goat breeds with high casein content, and in particular, with α S1 -casein content [45] , shows higher firmness than that from milk of international breeds with low casein content.…”

Section: Parameters Of Texturementioning

confidence: 89%

Organic magnesium salts fortification in fermented goat’s milk

Znamirowska

Szajnar

Pawlos

2019

International Journal of Food Properties

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The aim of this study was the production of a functional goat's milk product fortified with organic magnesium salts and fermented by Bifidobacterium Bb-12. The best stimulator of probiotic bacteria growth was magnesium citrate. Fermented milk with citrate addition had a similar L*a*b* color parameters in comparison to the control milk sample. The addition of magnesium pidolate significantly favorably increased the hardness of the fermented milk; however, the fortification with magnesium lactate and citrate decreased the hardness. Moreover, fortification with magnesium citrate reduced the intensity of goaty taste and odor.

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Section: Parameters Of Texturementioning

confidence: 89%

Organic magnesium salts fortification in fermented goat’s milk

Znamirowska

Szajnar

Pawlos

2019

International Journal of Food Properties

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“…mono-breed labeled cheeses). Nowadays, a great variety of methods have been developed to analyse milk protein fractions: alkaline urea polyacrylamide gel electrophoresis (urea-PAGE) and RP-HPLC (Reversed Phase-High Performance Liquid Chromatography) for whole caseins analysis and Cation-Exchange Chromatography (CEC) of whole casein for the fractionation of the lyophilized casein (Moatsou, Samolada, Panagiotou, & Anifantakis, 2004); Capillary Zone Electrophoresis (CZE) (Brambilla, Feligini, & Enne, 2003;Valenti, Pagano, & Avondo, 2012), RP-HPLC (Bonfatti, Grigoletto, Cecchinato, Gallo, & Carnier, 2008;Clark & Sherbon, 2000), SDS-polyacrylamide gel electrophoresis (SDS-PAGE) to identify allelic polymorphisms and Rocket Immunoelectrophoresis to estimate the contents of individual caseins (Grosclaude et al, 1987); Isoelectric focusing (IEF) and RP-HPLC/Electrospray Ionisation Mass Spectrometry (ESI-MS) to analyse the protein fractions and polymorphism of caseins of goat milk (Moatsou, Moschopoulou, Mollé, Kandarakis, & Léonil, 2008; (Cunsulo et al, 2005;Cunsulo, Muccilli, Saletti, Marletta, & Foti, 2006); Hydrophobic Interaction Chromatography (HIC) to separate and determine caseins (Bramanti, Sortino, Onor, Beni, & Raspi, 2003); Capillary Electrophoresis (CE) for quantitative determination of caseins (Gómez-Ruiz, Miralles, Agüera, & Amigo, 2004). Separation and quantification of the different as 1 -genetic variants were difficult to achieve.…”

Section: Introductionmentioning

confidence: 99%

Development and validation of RP-HPLC method for the quantitative estimation of αs1-genetic variants in goat milk

et al. 2014

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as 1 -Casein HPLC Goat milk a b s t r a c t A high-performance liquid chromatographic (HPLC) method was developed and validated for separation and quantification of the most common genetic variants of as 1 -casein in goat's milk, to evaluate the effect of as 1 -casein polymorphisms on casein content.Chromatography was carried out by binary gradient technique on a reversed-phase C8 Zorbax column and the detection was made at a wavelength of 214 nm. The procedure was developed using individual raw milk samples of Girgentana goats. For calibration experiments, pure genetic variants were extracted from individual milk samples of animals with known genotypes, considering that commercial standards for goat genetic variants were not available. The data obtained for Girgentana goat breed showed that A, B, F variants were alleles associated with a content of as 1 -casein in milk of 3.2 ± 0.4, 5.4 ± 0.5 and 0.7 ± 0.1 g/L, respectively, whereas N variant was a 'null' allele associated with the absence of as 1 -casein in milk.

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“…Caprine b-casein appears to be more like bovine b-casein with the same five phosphorylation sites and an additional site on Thr 27 (Neveu et al, 2002). A more recent study compared goats' milk from the indigenous Greek breed and from the international breeds Saanen and Alpine (Moatsou et al, 2008). This study identified a wide range of protein polymorphisms and phosphorylations.…”

Section: Caseins From Other Speciesmentioning

confidence: 99%