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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2012

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk

Anno di pubblicazione: 2012

Formato: Elettronico Cartaceo

Autori: Pizzano Rosa; Manzo Carla; Nicolai Maria Adalgisa; Addeo Francesco

Affiliazioni autori: Pizzano Rosa, Manzo Carla: Istituto di scienza dell'alimentazione; Nicolai Maria Adalgisa, Addeo Francesco: Dipartimento di Scienza degli Alimenti - Università degli Studi di Napoli Federico II

Autori CNR:

  • ROSA PIZZANO

Lingua: inglese

Abstract: A clear picture of the protein rearrangement in milk following UHT-treatment was drawn by a comparative analysis of the pH 4.6 soluble protein fraction (SPF) and the pH 4.6 insoluble protein fraction (IPF) recovered from raw and UHT-treated milk samples. The two protein fractions were analyzed by mono- or bidimensional gel electrophoresis underreducing and nonreducing conditions, and protein bands were identified by specific immunostaining. Results showed that bovine serum albumin, beta-lactoglobulin, and, to a lesser extent, alfa-lactalbumin coprecipitated with caseins in UHT-treated milk samples at pH 4.6. These proteins were almost exclusively involved in high molecular weight aggregates held together by disulfide bonds. Partition of alfa-lactalbumin and bovine serum albumin in the protein fractions obtained upon acidification of milk at pH 4.6 was evaluated by competitive immunoassays. The ELISA-based results suggested the possibility of using pH 4.6 insoluble alfa-lactalbumin and bovine serum albumin, in addition to pH 4.6 insoluble beta-lactoglobulin, as indicators of the intensity of the heat treatment applied to milk.

Lingua abstract: inglese

Pagine da: 8044

Pagine a: 8050

Pagine totali: 7

Rivista:

Journal of agricultural and food chemistry American Chemical Society, Books and Journals Division]
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 0021-8561

Numero volume: 60

Numero fascicolo: 32

DOI: 10.1021/jf3024563

Referee: Sì: Internazionale

Stato della pubblicazione: Published version

Indicizzato da:

  • ISI Web of Science (WOS) [000307487100035]
  • Scopus [2-s2.0-84865147427]
  • PubMed [22809470]

Parole chiave:

  • milk
  • whey proteins
  • UHT-treatment
  • protein aggregates
  • thermal marker

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