Detail publikace

DETERMINATION OF MILK ALBUMINS - CASEINS IN DIFFERENT TYPE OF MILKS BY CAPILLARY ZONE ELECTROPHORESIS METHOD

DVOŘÁK, M. VESPALCOVÁ, M.

Originální název

DETERMINATION OF MILK ALBUMINS - CASEINS IN DIFFERENT TYPE OF MILKS BY CAPILLARY ZONE ELECTROPHORESIS METHOD

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

Caseins are heterogeneous group of phosphoproteins, which represent approximately 80% of proteins in Milk. They have a significant effect on Milk coagulation - participate in the formation of cheeses. They determine their yield and quality. They also have nutritional importance and they are widely applied in food industry (emulsifiers, textural features, bleaches, etc.). Also different composition of caseins causes differences in the quality and quantity of cheeses produced. It is; therefore, necessary to monitor their composition and quantity in the milk. Capillary zone electrophoresis (CZE) was chosen as a simple, cheap and ecological method, which provides sufficiently accurate results about content of caseins in the milk. Fractions of caseins are separated in the capillary to the narrow zones after insertion direct high voltage. Zones of separated fractions are detected in the the bottom part of capillary. It was used non-coated fused silica capillary (total length 125 cm, afficient length 100 cm), high voltage 30 kV, UV-VIS detection at 214 nm. As an electrolyte was used phosphate buffer 0,2 M (set for pH 2,5), in urea 8 M, with 0,05 % (Hydroxypropyl)methyl cellulose. We successfully separated 6 fractions of caseins. In the sample of milk, caseins were precipitated (10 % acetic acid, set up to pH 4,6), fats were removed (wash with acetone) and the sample of caseins was lyophilized. The sample was dissolved in the reduction buffer (0,25 M Tris in 8 M Urea, with 0,1 M DTT, set for pH 8,8 and diluted with water 1:1). System was incubated at the laboratory temperature 30 min and analyzed Method was applied to determinate caseins in different type of cow milks. Different type of milk was chosen - processed UHT warming, pasteurized and milks from two group of cows, which had a different composition of diet. We compared total content of caseins, content of individual fractions.

Klíčová slova

Caseins, capillary zone electrophoresis, separation, nutrition, cow milk, milk albumins

Autoři

DVOŘÁK, M.; VESPALCOVÁ, M.

Vydáno

28. 8. 2011

Nakladatel

Univerzita Pardubice

Místo

Pardubice

ISBN

978-80-7395-378-2

Kniha

11th International Nutrition & Diagnostcs Conference, Book of Proceedings

Edice

1

Číslo edice

1

Strany od

105

Strany do

105

Strany počet

122

BibTex

@misc{BUT73832,
  author="Miloš {Dvořák} and Milena {Vespalcová}",
  title="DETERMINATION OF MILK ALBUMINS - CASEINS IN DIFFERENT TYPE OF MILKS BY CAPILLARY ZONE ELECTROPHORESIS METHOD",
  booktitle="11th International Nutrition & Diagnostcs Conference, Book of Proceedings",
  year="2011",
  series="1",
  edition="1",
  pages="105--105",
  publisher="Univerzita Pardubice",
  address="Pardubice",
  isbn="978-80-7395-378-2",
  note="abstract"
}