| Autor: |
Gonçalves, Ben‐Hur Ramos Ferreira, Silva, Grazielly de Jesus, Pontes, Silvania Farias Oliveira, Fontan, Rafael da Costa Ilhéu, Egito, Antonio Silvio do, Ferrão, Sibelli Passini Barbosa |
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| Zdroj: |
International Journal of Food Science & Technology; Jul2016, Vol. 51 Issue 7, p1586-1593, 8p |
| Abstrakt: |
Electrophoretic and chromatographic techniques were used to determine water-soluble peptide profiles aiming to identify the adulteration of buffalo milk mozzarella cheese by the addition of cow's milk. Thus, cheeses were produced with contents of cow's milk varying from 0% to 100%, and the peptides extracted after production and after 20 days of refrigeration. Polyacrylamide gel electrophoresis under denaturing conditions in the presence of sodium dodecyl sulphate ( SDS- PAGE) identified a potential peptide marker of exclusively bovine origin with a size of about 21 kDa for the addition of cow's milk above 30%. Reverse-phase high-performance liquid chromatography ( RP- HPLC) indicated the existence of two potential peptides present in higher concentrations in buffalo milk and one exclusive for cow's milk, the latter making it possible to estimate the addition of cow's milk to buffalo milk. Six commercial brands of buffalo mozzarella cheese were evaluated, and indications of adulteration found in four of them. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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