Free and total GMP (glycomacropeptide) contents of milk during bovine lactation

Furlanetti, Andréa Maria; Prata, Luiz Francisco

doi:10.1590/s0101-20612003000400023

Cited by 19 publications

(18 citation statements)

References 16 publications

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“…Although GMP is released from κ-CN during cheese making by the action of rennet, smaller concentrations of GMP also exist in bovine milk. However, GMP released from casein is almost ten times higher than free GMP in mature milk (Furlanetti and Prata 2003). GMP constitutes 20–25% of total proteins in whey products viz., whey powder, whey protein isolates (WPI), whey protein concentrates (WPC) etc., manufactured from cheese whey (Farías et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review

Neelima

Sharma

Rajput

et al. 2013

Dairy Sci. & Technol.

138

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Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed.

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Section: Introductionmentioning

confidence: 99%

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review

Neelima

Sharma

Rajput

et al. 2013

Dairy Sci. & Technol.

138

View full text Add to dashboard Cite

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“…Em M0, o valor aferido de GMP livre foi de 2,83 µg/mL, valor próximo ao de de Fukuda et al (1994), que obtiveram média de 2,71 µg/mL. Já Furlanetti & Prata (2003), também trabalhando com leite cru, descreveram uma mé-dia bem superior, de 4,33 ± 0,62 µg/mL. Entretanto, neste experimento, os próprios autores consideraram que a influência de alguns fatores, como estágio de lactação e presença de vacas mastíticas no rebanho podem ter gerado uma média superestimada.…”

Section: Resultsunclassified

Atividade proteolítica de bactérias psicrotróficas em leites estocados em diferentes temperaturas

et al. 2013

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Proteolytic activity of psychrotrophic bacteria in milk stored at different temperaturesThe widespread use of cooling technology as a tool for maintaining the microbiological and organoleptic characteristics of milk, Without effective hygienic practices throughout the milk production, caused the psychrotrophic micro-organisms to become major deteriorative bacteria in the dairy industry. The present study aimed to assess how the proteolytic psychrotrophic metabolism responds to different milk storage temperatures, drawing a parallel among psychrotrophic growth, amount of micro-organisms capable of breaking down proteins and amount of GMP (glycomacropeptide) released. Milk samples were collected directly from the cooling tank and subjected to count of psychrotrophs, count of proteolytic micro-organisms and the concentration of GMP at different storage times and temperatures. There was no linearity between the microbiological parameters and the GMP measured, according to the time/temperature binomial. The highest concentration of GMP (5.07 mg/mL) was measured in the binomial 8°C/24h (T8/ M24). The data make clear the need for further studies about questions involving the psychrotrophic microbiota in order to clarify extremely important basic questions about their metabolism.

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“…This molecule is the result of the action of the enzyme rennin and is released in the whey during the production of cheese. Therefore, there is a high correlation between its concentration and the presence of whey (Furlanetti & Prata, 2003 R 2 = coefficient of determination; Se = standard error of estimation; DL = detection limit, % m/v (grams adulterant in 100 mL of milk), % v/v (mL adulterant in 100 mL of milk). Other studies report the potential of FTIR in the identification and quantification of other adulterants in milk products.…”

Section: Resultsmentioning

confidence: 99%

The use of the Fourier Transform Infrared spectroscopy to determine adulterants in raw milk

2011

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-The objective of this study was to develop calibrations to determine the concentration of some milk adulterants by using the automated methodology of Fourier Transform Infrared (FTIR). For construction of calibrations, samples were collected from 100 farms in the states of São Paulo and Minas Gerais. Samples were tainted with three different adulterants commonly used in the adulteration of raw milk: sodium bicarbonate (SB), sodium citrate (SC) and cheese whey (W).Each adulterant was used at three different concentrations (SB: 0.05, 0.10 and 0.25%; SC: 0.025, 0.050 and 0.075% and W: 5, 10 and 20%). For validation, 60 samples were collected in other farms, which were not considered at the development stage of calibration. Adulterants were added at the following concentrations: 0.03, 0.06, 0.10 and 0.12% for SB; 0.02, 0.04, 0.06 and 0.08% for SC and 5, 10 and 20% for W. Performance of each calibration was evaluated in terms of accuracy (Se), detection limit (DL) and determination coefficient (R 2 ). All calibrations presented R 2 higher than 0.91 with DL of 0.015%; 0.017% and 3.9% for SB, SC and W, respectively. Accuracy was 0.005%, 0.009% and 2.26% for SB, SC and W, respectively.Results show that the FTIR methodology can be used for determining the concentration of sodium bicarbonate, sodium citrate and whey in raw milk. Associated with automated equipment, it is a viable option for monitoring these adulterants, having low operational costs and high analytical performance as additional features.

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Free and total GMP (glycomacropeptide) contents of milk during bovine lactation

Cited by 19 publications

References 16 publications

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review

Atividade proteolítica de bactérias psicrotróficas em leites estocados em diferentes temperaturas

The use of the Fourier Transform Infrared spectroscopy to determine adulterants in raw milk

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