Potential of bovine kappa - casein as biomarker for detection of adulteration of goat's milk with cow's milk
Using two-dimensional (2-D) electrophoresis it was shown that bovine kappa-casein could be an appropriate biomarker of adulteration of goat’s milk with cow’s milk not only in raw milk, but also for milk thermally processed by pasteurization or treated with ultra-high-temperature. The presence of cow...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001068800/Details |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 69 (2019), 1 ; str. 78-84 |
| Glavni autori: | Jamnik, Polona (Author), Volk, Helena, Ogrinc, Nives, Jeršek, Barbara |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2019.0107 Hrčak |
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| 024 | 7 | |2 doi |a 10.15567/mljekarstvo.2019.0107 | |
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| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Jamnik, Polona |4 aut | |
| 245 | 1 | 0 | |a Potential of bovine kappa - casein as biomarker for detection of adulteration of goat's milk with cow's milk |h [Elektronička građa] / |c Polona Jamnik, Helena Volk, Nives Ogrinc, Barbara Jeršek. |
| 300 | |b Ilustr. | ||
| 504 | |a Bibliografija: 24 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a Using two-dimensional (2-D) electrophoresis it was shown that bovine kappa-casein could be an appropriate biomarker of adulteration of goat’s milk with cow’s milk not only in raw milk, but also for milk thermally processed by pasteurization or treated with ultra-high-temperature. The presence of cow’s milk in goat’s milk was detected at level of 2 %. Furthermore, position of bovine kappa-casein spots on 2-D gels remained unchanged even with samples from two different geographical origins, Belgium and Slovenia. These results show that neither thermal processing nor different geographical area seem to affect the position of bovine kappa-casein spots on 2-D gels. | ||
| 520 | |a Korištenjem dvodimenzionalne elektroforeze dokazano je da kravlji kapa-kazein može biti odgovarajući biomarker za utvrđivanje patvorenja kozjeg mlijeka kravljim mlijekom, ne samo u sirovom mlijeku, već i za mlijeko koje se termički obrađuje pasterizacijom ili ultra-visokom temperaturom. Prisutnost kravljeg mlijeka u kozjem mlijeku moguće je detektirati na razini od 2 %. Nadalje, položaj proteinskih mrlja kapa-kazeina na 2-D gelovima ostao je nepromijenjen uspoređujući uzorke mlijeka različitog geografskog podrijetla, Belgije i Slovenije. Ovi rezultati pokazuju da ni toplinska obrada niti različito geografsko podrijetlo ne utječu na položaj kravljih proteinskih mrlja kapa-kazeina na 2-D gelovima. | ||
| 653 | 0 | |a Kozje mlijeko |a Patvorenje |a Kapa-kazein |a Toplinska obrada |a Zemljopisno podrijetlo | |
| 700 | 1 | |a Volk, Helena |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Ogrinc, Nives |4 aut | |
| 700 | 1 | |a Jeršek, Barbara |4 aut | |
| 773 | 0 | |t Mljekarstvo.com |x 1846-4025 |g 69 (2019), 1 ; str. 78-84 |w nsk.(HR-ZaNSK)000625306 | |
| 981 | |b Be2019 |b B04/19 | ||
| 998 | |b dalo2008 | ||
| 856 | 4 | 0 | |u https://doi.org/10.15567/mljekarstvo.2019.0107 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/213431 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |