Potencijal kravljeg kapa-kazeina kao biomarkera za utvrđivanje patvorenja kozjega mlijeka kravljim
Polona Jamnik
; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, Ljubljana, Slovenia
Helena Volk
; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, Ljubljana, Slovenia
Nives Ogrinc
; Jožef Stefan Institute, Department of Environmental Sciences, Jamova 39, Ljubljana/Slovenia
Barbara Jeršek
; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, Ljubljana, Slovenia
APA 6th Edition Jamnik, P., Volk, H., Ogrinc, N. i Jeršek, B. (2019). Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk. Mljekarstvo, 69 (1), 78-84. https://doi.org/10.15567/mljekarstvo.2019.0107
MLA 8th Edition Jamnik, Polona, et al. "Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk." Mljekarstvo, vol. 69, br. 1, 2019, str. 78-84. https://doi.org/10.15567/mljekarstvo.2019.0107. Citirano 16.01.2021.
Chicago 17th Edition Jamnik, Polona, Helena Volk, Nives Ogrinc i Barbara Jeršek. "Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk." Mljekarstvo 69, br. 1 (2019): 78-84. https://doi.org/10.15567/mljekarstvo.2019.0107
Harvard Jamnik, P., et al. (2019). 'Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk', Mljekarstvo, 69(1), str. 78-84. https://doi.org/10.15567/mljekarstvo.2019.0107
Vancouver Jamnik P, Volk H, Ogrinc N, Jeršek B. Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk. Mljekarstvo [Internet]. 2019 [pristupljeno 16.01.2021.];69(1):78-84. https://doi.org/10.15567/mljekarstvo.2019.0107
IEEE P. Jamnik, H. Volk, N. Ogrinc i B. Jeršek, "Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk", Mljekarstvo, vol.69, br. 1, str. 78-84, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0107
Sažetak Korištenjem dvodimenzionalne elektroforeze dokazano je da kravlji kapa-kazein može biti odgovarajući biomarker za utvrđivanje patvorenja kozjeg mlijeka kravljim mlijekom, ne samo u sirovom mlijeku, već i za mlijeko koje se termički obrađuje pasterizacijom ili ultra-visokom temperaturom. Prisutnost kravljeg mlijeka u kozjem mlijeku moguće je detektirati na razini od 2 %. Nadalje, položaj proteinskih mrlja kapa-kazeina na 2-D gelovima ostao je nepromijenjen uspoređujući uzorke mlijeka različitog geografskog podrijetla, Belgije i Slovenije. Ovi rezultati pokazuju da ni toplinska obrada niti različito geografsko podrijetlo ne utječu na položaj kravljih proteinskih mrlja kapa-kazeina na 2-D gelovima.