Detail publikace

Using of Capillary Electromigration Methods for Determination of Impact of Cows Diet Composition on the Production and Milk Caseins

DVOŘÁK, M. VESPALCOVÁ, M. KŘÍŽOVÁ, L.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

Milk includes huge group of albumins - caseins. Caseins play crucial role in cheese production. They influence cheese ageing and quality. They have significant emulsifying, nutrition and bonds-production effects and they are, therefore, often used in food industry. Caseins are principal by various fractions different in properties, function and their using. Therefore, these fractions are monitored. We developed simple method for determination of the most important fractions in single analysis. For determination, capillary zone electrophoresis (CZE) was used employing non-coated silica capillary I.D. 50 um, total size 125 cm, effective size 100 cm. Separation voltage was set at 30 kV using basic electrolyte 23 mM phosphate buffer with 8 M urea. UV-VIS detector was used following at 214 nm. Defatted freeze-dried milk was analyzed after solubilization in reducing TRIS buffer with DTT and urea. Time of analyses was 2 hours. Method was applied to complex experiment monitoring changes in substitutions of particular fraction depending on constitution feeding mixture. We focused on the two groups of dairy cows, and changes were observed in the composition and quantity of milk. Experiment was divided into 2 periods of 42 days. Samples of milk were prepared, freeze-dried, caseins were isolated and analyses by capillary electrophoresis were performed. The differences between the content of caseins in the control and experimental groups were not statistically significant. However, cows in experimental groups produced higher amount of milk (2 kg per day as compared to control group) with increased milk protein content (0.05 kg per liter as compared to control group) and increased daily production of caseins (0.02 kg per liter as compared to control group) was observed as well.

Klíčová slova

caseins, capillary zone electrophoresis, separation, nutrition, cow milk, milk albumins

Autoři

DVOŘÁK, M.; VESPALCOVÁ, M.; KŘÍŽOVÁ, L.

Vydáno

31. 8. 2011

Nakladatel

Escola Superior de Biotecnologia, Universita CatólicaPortuguesa

Místo

Milano, Itálie

ISBN

978-88-9059-890-6

Kniha

ISEKI_FOOD 2011 Bridging Training and Research for Industry and the Wider Comumunity

Edice

první

Číslo edice

Strany od

169

Strany do

169

Strany počet

BibTex

@misc{BUT73833,
  author="Miloš {Dvořák} and Milena {Vespalcová} and Ludmila {Křížová}",
  title="Using of Capillary Electromigration Methods for Determination of Impact of Cows Diet Composition on the Production and Milk Caseins",
  booktitle="ISEKI_FOOD 2011 Bridging Training and Research for Industry and the Wider Comumunity",
  year="2011",
  series="první",
  edition="1",
  pages="169--169",
  publisher="Escola Superior de Biotecnologia, Universita CatólicaPortuguesa",
  address="Milano, Itálie",
  isbn="978-88-9059-890-6",
  note="abstract"
}