Quantification of bovine casein fractions by direct chromatographic analysis of milk. Approaching the application to a real production context

Bonizzi, Ivan; Buffoni, Joanna Natalia; Feligini, Maria

doi:10.1016/j.chroma.2008.11.045

Cited by 56 publications

(50 citation statements)

References 18 publications

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“…The gradient elution program was run at a constant flow rate of 1.0 mL·min −1 and was set as follows: 0-40 min linear gradient from 30% B to 50% B; 40-42 min linear gradient from 50% B to 100% B; 42-43 min isocratic elution 100% B; 43-46 min linear gradient from 100% B to 30% B, followed by a 5-min isocratic elution at the initial conditions. The total duration of a single run, including column equilibration, was 60 min [1]. The temperature of the column was kept at 30°C.…”

Section: Rp-hplc Of Milk Samplesmentioning

confidence: 99%

“…1) were summed to give the total κ-casein value indicated in Table I. Because cow α s1 -CN and α s2 -CN were not available as individual proteins, the corresponding values for homologous yak caseins were determined from the α s -CN calibration obtained by applying the 4:1 proportion known for bovine milk [1]. Regarding β-CN, 15 individual Maiwa yak milk samples showed only one β-casein peak but for nine other Maiwa yak milk samples, two β-casein fractions were partially separated.…”

Section: Identification Of Caseins and Whey Proteins In Yak Milkmentioning

confidence: 99%

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Protein composition of yak milk

Dong

et al. 2009

Dairy Sci. Technol.

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-The protein composition of 24 individual Maiwa yak milk samples that were collected in the Sichuan province of China was determined by reversed-phase high-performance liquid chromatography. Yak milk differed from cow milk by its high concentration of total proteins (46.2-58.4 g·L −1 ), total casein (40.2 g·L −1 on average) and the proportion of individual caseins. The high content of β-casein (more than 45%) and consequently the lower proportion of α s -casein (about 40%) together with a small increase in κ-casein (15%) appear to make this milk more favorable for infant nutrition as used by the Tibetan nomads. Also, the whey proteins, β-lactoglobulin and serum albumin, showed similarities in centesimal composition with the homologous cow whey proteins. However, this initial study on yak milk proteins has highlighted the lack of knowledge in the literature and underlines that much research is required to optimize the utilization of all components of this milk for people living in extreme climatic environments.yak milk / casein / whey protein / HPLCRésumé -Composition protéique du lait de yak. La composition protéique de 24 échantillons de lait de yak de race Maiwa, collectés dans la province de Sichuan en Chine, a été déterminée par chromatographie liquide haute performance. Par rapport au lait de vache, le lait de yak présentait des teneurs nettement plus élevées en protéines totales (46.20-58.40 g·L Article published by EDP Sciences caséine κ, environ 15 %. Ces proportions proches de celles existant dans la caséine du lait humain sont probablement la raison de la consommation usuelle de ce lait par les nourrissons des nomades tibétains. Les déterminations des protéines solubles également réalisées dans le cadre de cette étude montraient une forte similarité de composition en β-lactoglobuline et sérum albumine par rapport aux protéines homologues du lait de vache. Ces premiers résultats sur les protéines du lait de yak mettent en évidence la faiblesse des connaissances disponibles sur ce sujet et a contrario l'effort de recherches qui se doit d'être réalisé pour une utilisation la mieux adaptée possible des composants de ce lait aux besoins des populations vivant dans un environnement climatique extrême.lait de yak / caséine / protéine de lactosérum / HPLC

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Section: Rp-hplc Of Milk Samplesmentioning

confidence: 99%

Section: Identification Of Caseins and Whey Proteins In Yak Milkmentioning

confidence: 99%

Protein composition of yak milk

Dong

et al. 2009

Dairy Sci. Technol.

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“…Milk casein is essential in cheeses processing because they form a gel network, which retains other constituents of milk which form the cheese. Casein (CN), a phosphoprotein characterized by acids clusters and stabilized by calcium ions and phosphate, is comprised of: α S1 -CN, α S2 -CN, β-CN and қ-CN in approximate proportions of 4:1:4:1 (BONIZZI et al, 2009). Proteins present in whey include in particular α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) at the approximate ratio of 1:3, together with serum albumin (BSA) and immunoglobulins (Igs) as minor constituents.…”

Section: Two Important Factors Affecting Mcp: Proteins and Titratablementioning

confidence: 99%

Milk coagulation properties and methods of detection

et al. 2017

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One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy.

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“…The casein fractions were quantified using RP-HPLC system adapted from Bonizzi, Buffoni, and Feligini (2009) and Feligini, Bonizzi, Buffoni, Cosenza, and Ramunno (2009). The milk samples were prepared for analysis by diluting 0.5 mL skimmed milk with 1.5 mL of urea solution.…”

Section: Quantification Of Casein Fraction In Milk Samplesmentioning

confidence: 99%