Menu
Home
Log in / Register
 
Home arrow Health arrow Advances in Dairy Products
Source

Conclusions

The most important disadvantages of electrophoretic techniques are the health risks for operators, the pollution deriving from wastes, and the problem of repeatability of quantitative results. On the other hand, these analyzes require cheaper instruments and could be performed in almost all laboratories. By contrast, LC/MS is actually the most used technique in proteomic, it is highly accurate in quantitative and qualitative analysis and produce low levels of waste, but LC/MS systems are very expensive and require highly qualified operators.

References

Addeo, F., Moio, L., Chianese, L., & Nota, G. (1989). Evaluation of bovine and water buffalo milk in mixtures of liquid milk and mozzarella cheese by gel isoelectric focusing. Italian Journal of Food Science 71-80.

Calvano, C. D., Monopoli, A., Loizzo, P., Faccia, M., & Zambonin, C. (2013). Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk. J Agric Food Chem 61 (8), 1609-1617. doi: 10.1021/jf302999s.

Cartoni, G., Coccioli, F., Jasionowska, R., & Masci, M. (1999). Determination of cows' milk in goats' milk and cheese by capillary electrophoresis of the whey protein fractions. J Chromatogr A 846 (1-2), 135-141.

Czerwenka, C., Muller, L., & Lindner, W. (2010). Detection of the adulteration of water buffalo milk and mozzarella with cow's milk by liquid chromatography-mass spectrometry analysis of p-lactoglobulin variants. Food Chemistry 122 (3), 901-908. doi: https://doi.org/10.1016/j.foodchem.2010.03.034.

Di Luccia, A., Picariello, G., Trani, A., Alviti, G., Loizzo, P., Faccia, M., & Addeo, F.

(2009). Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk. J Dairy Sci 92 (4), 1319-1329. doi: 10.3168/ jds.2008-1220.

Enne, G., Elez, D., Fondrini, F., Bonizzi, I., Feligini, M., & Aleandri, R. (2005). High-performance liquid chromatography of governing liquid to detect illegal bovine milk's addition in water buffalo Mozzarella: comparison with results from raw milk and cheese matrix. J Chromatogr A 1094 (1-2), 169-174. doi: 10.1016/ j.chroma.2005.09.004.

Faccia, M., Trani, A., Loizzo, P., Gagliardi, R., La Gatta, B., & Di Luccia, A. (2014).

Detection of as1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking. Food Control 42 (0), 101-108. doi: https://dx.doi. org/10.1016/j.foodcont.2014.01.044.

Fox, P. F., & McSweeney, P. L. H. (1998). Dairy chemistry and biochemistry. London:

Blackie Academic & Professional.

Graves, P. R., & Haystead, T. A. (2002). Molecular biologist's guide to proteomics. Microbiol Mol Biol Rev 66 (1), 39-63; table of contents.

Guarino, C., Fuselli, F., La Mantia, A., Longo, L., Faberi, A., & Marianella, R. M. (2010). Peptidomic approach, based on liquid chromatography/electrospray ionization tandem mass spectrometry, for detecting sheep’s milk in goat’s and cow’s cheeses. Rapid Commun Mass Spectrom 24 (6), 705-713. doi: 10.1002/rcm.4426.

Guerreiro, J. S., Barros, M., Fernandes, P., Pires, P., & Bardsley, R. (2013). Principal component analysis of proteolytic profiles as markers of authenticity of PDO cheeses. Food Chem 136 (3-4), 1526-1532. doi: 10.1016/j.foodchem.2012.02.066.

Holland, J. W., Deeth, H. C., & Alewood, P. F. (2004). Proteomic analysis of kappa-casein micro-heterogeneity. Proteomics 4 (3), 743-752. doi: 10.1002/pmic.200300613.

Kemp, G. (1998). Capillary electrophoresis: a versatile family of analytical techniques. Biotechnol Appl Biochem 27 (Pt 1), 9-17.

Kvasnicka, F. (2005). Capillary electrophoresis in food authenticity. J Sep Sci 28 (9-10), 813-825.

Leonil, J., Molle, D., Gaucheron, F., Arpino, P., Guenot, P., & Maubois, J., L. (1995). Analysis of major bovine milk proteins by on-line high-performance liquid chromatography and electrospray ionization-mass spectrometry. Lait 75 (3), 193-210.

Li, S. F. Y. (1992). Capillary electrophoresis: Principles, practice, and applications. Elsevier.

Magenis, R. B., Prudencio, E. S., Molognoni, L., & Daguer, H. (2014). A control method to inspect the compositional authenticity of Minas Frescal cheese by gel electrophoresis.

J Agric Food Chem 62 (33), 8333-8339. doi: 10.1021/jf502864e.

Mamone, G., Caira, S., Garro, G., Nicolai, A., Ferranti, P., Picariello, G., ... Addeo, F.

(2003). Casein phosphoproteome: identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresis. Electrophoresis 24 (16), 2824-2837. doi: 10.1002/elps.200305545.

Manso, M. A., Leonil, J., Jan, G., & Gagnaire, V. (2005). Application of proteomics to the characterisation of milk and dairy products. International Dairy Journal 15 (6-9), 845-855. doi: https://doi.org/10.1016/j.idairyj.2004.07.021.

Mayer, H. K. (2005). Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques. International Dairy Journal 15 (6-9), 595-604. doi: DOI 10.1016/j.idairyj.2004.10.012.

Mayer, H. K., Heidler, D., & Rockenbauer, C. (1997). Determination of the percentages of cows, ewes' and goats' milk in cheese by isoelectric focusing and cation-exchange HPLC of gamma- and para-kappa-caseins. International Dairy Journal 7 (10), 619-628. doi:

Doi 10.1016/S0958-6946(97)00064-2.

Muller, L., Bartak, P., Bednar, P., Frysova, I., Sevcik, J., & Lemr, K. (2008). Capillary

electrophoresis-mass spectrometry—A fast and reliable tool for the monitoring of milk adulteration. Electrophoresis 29 (10), 2088-2093. doi: 10.1002/elps.200700794.

Pesic, M., Barac, M., Vrvic, M., Ristic, N., Macej, O., & Stanojevic, S. (2011). Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE. Food Chemistry 125 (4), 1443-1449. doi: https://dx.doi.org/10.1016/j. foodchem.2010.10.045

Recio, I., Amigo, L., & Lopez-Fandino, R. (1997). Assessment of the quality of dairy

products by capillary electrophoresis of milk proteins. J Chromatogr B Biomed Sci Appl, 697 (1-2), 231-242.

Veloso, A. C., Teixeira, N., & Ferreira, I. M. (2002). Separation and quantification of the major casein fractions by reverse-phase high-performance liquid chromatography and urea-polyacrylamide gel electrophoresis. Detection of milk adulterations. J Chromatogr A 967 (2), 209-218.

Wittig, I., & Schagger, H. (2009). Native electrophoretic techniques to identify protein- protein interactions. Proteomics 9 (23), 5214-5223. doi: 10.1002/pmic.200900151.

 
Source
Found a mistake? Please highlight the word and press Shift + Enter  
< Prev   CONTENTS   Next >
 
Subjects
Accounting
Business & Finance
Communication
Computer Science
Economics
Education
Engineering
Environment
Geography
Health
History
Language & Literature
Law
Management
Marketing
Mathematics
Political science
Philosophy
Psychology
Religion
Sociology
Travel