Milk adulteration with acidified rennet whey: a limitation for caseinomacropeptide detection by high-performance liquid chromatography.

Autor: de Pádua Alves É; Master of Dairy Science and Technology Degree Program, Unopar University, Londrina, PR, Brazil., de Alcântara ALD; Master of Dairy Science and Technology Degree Program, Unopar University, Londrina, PR, Brazil., Guimarães AJK; Master of Dairy Science and Technology Degree Program, Unopar University, Londrina, PR, Brazil., de Santana EHW; Master of Dairy Science and Technology Degree Program, Unopar University, Londrina, PR, Brazil., Botaro BG; Livestock Systems Research Department, Animal & Grassland Research and Innovation Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland., Fagnani R; Master of Dairy Science and Technology Degree Program, Unopar University, Londrina, PR, Brazil.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2018 Aug; Vol. 98 (10), pp. 3994-3996. Date of Electronic Publication: 2018 Mar 02.
DOI: 10.1002/jsfa.8846
Abstrakt: Background: High-performance liquid chromatography (HPLC) is widely employed to determine the caseinomacropeptide (CMP) index and to detect milk tampering with rennet whey. Prior to HPLC analysis, CMP is subject to a trichloracetic acid isolation, causing further soluble proteins in the sample to precipitate. On this basis, we aimed to determine whether rennet whey acidification could adversely affect the HPLC sensitivity with respect to detecting this peptide.
Results: As hypothesized, the CMP index from milk with added acidified rennet whey was, on average, half that quantified from milk with added rennet whey. Moreover, the quantum satis of acidified whey added to milk sufficient to demonstrate a HPLC CMP > 30 mg L -1 was 94% greater than that required for this threshold to be reached with rennet whey.
Conclusion: Milk tampering with acidified rennet whey may limit the analytical sensitivity of the reversed-phase HPLC employed for the screening of CMP and, ultimately, disguise the fraudulent addition of whey to milk. © 2017 Society of Chemical Industry.
(© 2017 Society of Chemical Industry.)
Databáze: MEDLINE
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