The aim of this study was to evaluate the influence of heat treatment on equine milk protein composition, in particular serum protein (WP) fraction, using Sodium Dodecyl Sulphate Capillary Electrophoresis (CE-SDS). Bulk milk samples were heat treated and analyzed during heating process. The residual amount of the WP fraction was quantitatively analyzed by SDS-CE procedure, and the denaturation curves of principal WP were obtained. A discontinuous heating treatment was studied. The application of CE procedures showed very good separations, with a positive effect on quantification. Denaturation trials showed a substantial thermal stability of WP fraction: when the temperature increased from 25 to 70°C in 14 min, then WP percentage decreased from 40.0 to 35.5% (75°C;16 min), reaching 5.9% of total proteins at the end of the denaturation test (100°C;50 min). p-Lactoglobulin showed the highest heat resistance during the whole process, with a residual amount of 38.5%. On the basis of the kinetic results, a discontinuous heating process (75°C x 10 min), usually applied to guarantee the safety of "infant formulas" products was used. Data confirmed a slight influence of this process on WP denaturation with a residual WP content of 89%, and a lysozyme residual content of 85.4%.
Mare's milk: monitoring the effect of thermal treatments on whey proteins stability by SDS-Capillary Electrophoresis (CE-SDS)
CURADI, MARIA CLAUDIA;ORLANDI, MARIO;
2007-01-01
Abstract
The aim of this study was to evaluate the influence of heat treatment on equine milk protein composition, in particular serum protein (WP) fraction, using Sodium Dodecyl Sulphate Capillary Electrophoresis (CE-SDS). Bulk milk samples were heat treated and analyzed during heating process. The residual amount of the WP fraction was quantitatively analyzed by SDS-CE procedure, and the denaturation curves of principal WP were obtained. A discontinuous heating treatment was studied. The application of CE procedures showed very good separations, with a positive effect on quantification. Denaturation trials showed a substantial thermal stability of WP fraction: when the temperature increased from 25 to 70°C in 14 min, then WP percentage decreased from 40.0 to 35.5% (75°C;16 min), reaching 5.9% of total proteins at the end of the denaturation test (100°C;50 min). p-Lactoglobulin showed the highest heat resistance during the whole process, with a residual amount of 38.5%. On the basis of the kinetic results, a discontinuous heating process (75°C x 10 min), usually applied to guarantee the safety of "infant formulas" products was used. Data confirmed a slight influence of this process on WP denaturation with a residual WP content of 89%, and a lysozyme residual content of 85.4%.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
