Evaluation of cheese authenticity and proteolysis by HPLC and urea–polyacrylamide gel electrophoresis

Veloso, Ana C. A.; Teixeira, Natércia; Peres, António M.; Mendonça, Álvaro; Ferreira, Isabel M. P. L. V. O.

doi:10.1016/j.foodchem.2003.12.041

Cited by 38 publications

(28 citation statements)

References 32 publications

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“…Therefore, it is important to establish and validate easy and reliable methodologies that can be used to detect this kind of adulterations. In recent years, several analytical methods (urea-polyacrylamide gel electrophoretic techniques, isoelectric focusing, high-performance liquid chromatography, immunochromatography, immunological methods, capillary electrophoresis) [28][29][30][31][32][33] have been reported for the detection and/or quantification of milk and cheese adulterations, and in some cases even to determine the regional provenance of dairy products unambiguously (polymerase chain reaction, near infrared, mid infrared, front face fluorescence spectroscopy, stable isotope and nuclear magnetic resonance-coupled with chemometric tools) [34][35][36][37][38]. Although these methods are quite precise and commonly used, they are very time-consuming and expensive, requiring complex pre-treatment of the samples, specialized equipment and qualified personal.…”

Section: Introductionmentioning

confidence: 99%

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

Dias

Peres

Veloso

et al. 2009

Sensors and Actuators B: Chemical

184

112

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a b s t r a c tAn electronic tongue with 36 cross-sensibility sensors was built allowing a successful recognition of the five basic taste standards, showing high sensibility to acid, salty and umami taste substances and lower performance to bitter and sweet tastes. The taste recognition capability was afterwards tested in the detection of goat milk adulteration with bovine milk, which is a problem for the dairy industry. This new methodology is an alternative to the classical analytical methods used to detect caprine milk adulterations with bovine milk, being a simpler, faster and economical procedure. The different signal profiles recorded by the e-tongue device together with linear discriminant analysis allowed the implementation of a model that could distinguish between raw skim milk groups (goat, cow and goat/cow) with an overall sensibility and specificity of 97% and 93%, respectively. Furthermore, cross-validation showed that the model was able to correct classify unknown milk samples with a sensibility and specificity of 87% and 70%, respectively. Additionally, the model robustness was confirmed since it correctly or incorrectly classified milk samples with, respectively, higher and lower probabilities than those that could be expected by chance.

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Section: Introductionmentioning

confidence: 99%

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

Dias

Peres

Veloso

et al. 2009

Sensors and Actuators B: Chemical

184

112

View full text Add to dashboard Cite

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“…There was evidence of the addition of cow's milk in 5 of the 18 samples analyzed, indicating that this is still a usual practice in Brazil. Other proteomic techniques (electrophoretic, chromatographic and immunological) are necessary (HINZ et al, 2012) because they can both identify and quantify the animal origins of the cheese product (VELOSO et al, 2004;MAYER, 2005). Sample F was similar to RTC, especially in the bands corresponding to αs-CN and β-CN (Figure 2 (a) and (b)), and we therefore suspect that that sample contained cow's milk.…”

Section: Resultsmentioning

confidence: 97%

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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“…Cabe hacer notar, que en los mismos aparecen picos en la zona de la β-caseína que se debe a la contaminación de los estándares con esa fracción. Los tiempos de retención obtenidos y la forma de la curva de los estándares bovinos coinciden con los cromatogramas obtenidos en diferentes trabajos (Veloso et al, 2002(Veloso et al, , 2004Bobe et al, 1998).…”

Section: V4 Resultados Y Discusiónunclassified

“…En algunas variedades de queso la β-CN es bastante resistente a la proteólisis durante todo el período de maduración (McSweeney, 2004). Veloso et al (2004) sólo observaron una pequeña disminución de β-caseína durante 30 días de maduración en queso de oveja y quesos elaborados con mezcla de leche de vaca y oveja. Oliszewski et al (2013) también encontraron que las β (β 1 y β 2 ) -caseínas se mantuvieron casi intactas durante la maduración de quesos de cabra de Argentina y sin influencia del starter autóctono utilizado.…”

Section: Separación E Identificación De Las Fracciones Mayoritariaunclassified

“…Otros autores también encontraron mayor degradación en α S -caseínas que en β-caseína (Hayaloglu et al, 2013;Saldo et al, 2002, Franco et al, 2003y Pino et al, 2009Bontinis et al, 2012;Trujillo et al, 2002;Veloso et al, 2004;Pereira et al, 2008;Ferreira et al, 2006). Aparentemente la β-caseína es más resistente a la hidrólisis enzimática y esta tendencia se acentúa por el uso de NaCl, que fuertemente (a concentraciones del 5%) y casi completamente (al 10%) inhibe la hidrólisis de β-caseína por quimosina (Fox y McSweeney, 1996).…”

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Estudio De La Transferencia De Masa en El Salado en Seco De Queso De Cabra Y Sus Implicaciones Durante La Maduración

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Evaluation of cheese authenticity and proteolysis by HPLC and urea–polyacrylamide gel electrophoresis

Cited by 38 publications

References 32 publications

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling

Estudio De La Transferencia De Masa en El Salado en Seco De Queso De Cabra Y Sus Implicaciones Durante La Maduración

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