Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE
Само за регистроване кориснике
2011
Аутори
Pešić, MirjanaBarać, Miroljub
Vrvić, Miroslav M.
Ristić, Nikola
Maćej, Ognjen
Stanojević, Sladjana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Native-PAGE (polyacrylamide gel electrophoresis) was used for the simultaneous qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milk using whole milk samples as well as their whey protein fraction Quantification was based on measuring band intensity of bovine beta-lactoglobulins in all milk mixtures and bovine alpha-lactalbumin in caprine/bovine milk blends Linear relationships were established between the band intensity of bovine beta-lactoglobulins and alpha-lactalbumin vs volume percentage of added bovine milk in all milk analysed with the correlation coefficient from 0 9950 to 0 9998 These correlations enabling the quantification of bovine milk percentage within the wide range from 3% or 5% to 90% in caprine/bovine and ovine/bovine milk blends respectively The differences between the actual percentages of bovine milk present in the adulterated milk samples and those calculated using the regression lines were less than or equal to 5% for all sam...ples This method offers a rapid determination combined with unequivocal identification of the bovine whey proteins in almost every caprine/bovine or ovine/bovine milk mixtures
Кључне речи:
Food adulteration / Native PAGE / Milk proteinsИзвор:
Food Chemistry, 2011, 125, 4, 1443-1449Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Примена високих температура у производњи тврдих сирева са циљем већег искоришћења протеина млека у односу на традиционалан начин израде са додатком лековитог и ароматичног биља (RS-MESTD-MPN2006-2010-20045)
DOI: 10.1016/j.foodchem.2010.10.045
ISSN: 0308-8146
WoS: 000285444900050
Scopus: 2-s2.0-78649327396
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Pešić, Mirjana AU - Barać, Miroljub AU - Vrvić, Miroslav M. AU - Ristić, Nikola AU - Maćej, Ognjen AU - Stanojević, Sladjana PY - 2011 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2582 AB - Native-PAGE (polyacrylamide gel electrophoresis) was used for the simultaneous qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milk using whole milk samples as well as their whey protein fraction Quantification was based on measuring band intensity of bovine beta-lactoglobulins in all milk mixtures and bovine alpha-lactalbumin in caprine/bovine milk blends Linear relationships were established between the band intensity of bovine beta-lactoglobulins and alpha-lactalbumin vs volume percentage of added bovine milk in all milk analysed with the correlation coefficient from 0 9950 to 0 9998 These correlations enabling the quantification of bovine milk percentage within the wide range from 3% or 5% to 90% in caprine/bovine and ovine/bovine milk blends respectively The differences between the actual percentages of bovine milk present in the adulterated milk samples and those calculated using the regression lines were less than or equal to 5% for all samples This method offers a rapid determination combined with unequivocal identification of the bovine whey proteins in almost every caprine/bovine or ovine/bovine milk mixtures PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE EP - 1449 IS - 4 SP - 1443 VL - 125 DO - 10.1016/j.foodchem.2010.10.045 ER -
@article{ author = "Pešić, Mirjana and Barać, Miroljub and Vrvić, Miroslav M. and Ristić, Nikola and Maćej, Ognjen and Stanojević, Sladjana", year = "2011", abstract = "Native-PAGE (polyacrylamide gel electrophoresis) was used for the simultaneous qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milk using whole milk samples as well as their whey protein fraction Quantification was based on measuring band intensity of bovine beta-lactoglobulins in all milk mixtures and bovine alpha-lactalbumin in caprine/bovine milk blends Linear relationships were established between the band intensity of bovine beta-lactoglobulins and alpha-lactalbumin vs volume percentage of added bovine milk in all milk analysed with the correlation coefficient from 0 9950 to 0 9998 These correlations enabling the quantification of bovine milk percentage within the wide range from 3% or 5% to 90% in caprine/bovine and ovine/bovine milk blends respectively The differences between the actual percentages of bovine milk present in the adulterated milk samples and those calculated using the regression lines were less than or equal to 5% for all samples This method offers a rapid determination combined with unequivocal identification of the bovine whey proteins in almost every caprine/bovine or ovine/bovine milk mixtures", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE", pages = "1449-1443", number = "4", volume = "125", doi = "10.1016/j.foodchem.2010.10.045" }
Pešić, M., Barać, M., Vrvić, M. M., Ristić, N., Maćej, O.,& Stanojević, S.. (2011). Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE. in Food Chemistry Elsevier Sci Ltd, Oxford., 125(4), 1443-1449. https://doi.org/10.1016/j.foodchem.2010.10.045
Pešić M, Barać M, Vrvić MM, Ristić N, Maćej O, Stanojević S. Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE. in Food Chemistry. 2011;125(4):1443-1449. doi:10.1016/j.foodchem.2010.10.045 .
Pešić, Mirjana, Barać, Miroljub, Vrvić, Miroslav M., Ristić, Nikola, Maćej, Ognjen, Stanojević, Sladjana, "Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE" in Food Chemistry, 125, no. 4 (2011):1443-1449, https://doi.org/10.1016/j.foodchem.2010.10.045 . .