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Prethodno priopćenje
https://doi.org/10.15567/mljekarstvo.2019.0107

Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk

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

Puni tekst: engleski, pdf (382 KB) str. 78-84 preuzimanja: 234* citiraj
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 09.05.2021.
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 09.05.2021.];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
Puni tekst: hrvatski, pdf (382 KB) str. 78-84 preuzimanja: 234* citiraj
APA 6th Edition
Jamnik, P., Volk, H., Ogrinc, N. i Jeršek, B. (2019). Potencijal kravljeg kapa-kazeina kao biomarkera za utvrđivanje patvorenja kozjega mlijeka kravljim. Mljekarstvo, 69 (1), 78-84. https://doi.org/10.15567/mljekarstvo.2019.0107
MLA 8th Edition
Jamnik, Polona, et al. "Potencijal kravljeg kapa-kazeina kao biomarkera za utvrđivanje patvorenja kozjega mlijeka kravljim." Mljekarstvo, vol. 69, br. 1, 2019, str. 78-84. https://doi.org/10.15567/mljekarstvo.2019.0107. Citirano 09.05.2021.
Chicago 17th Edition
Jamnik, Polona, Helena Volk, Nives Ogrinc i Barbara Jeršek. "Potencijal kravljeg kapa-kazeina kao biomarkera za utvrđivanje patvorenja kozjega mlijeka kravljim." Mljekarstvo 69, br. 1 (2019): 78-84. https://doi.org/10.15567/mljekarstvo.2019.0107
Harvard
Jamnik, P., et al. (2019). 'Potencijal kravljeg kapa-kazeina kao biomarkera za utvrđivanje patvorenja kozjega mlijeka kravljim', Mljekarstvo, 69(1), str. 78-84. https://doi.org/10.15567/mljekarstvo.2019.0107
Vancouver
Jamnik P, Volk H, Ogrinc N, Jeršek B. Potencijal kravljeg kapa-kazeina kao biomarkera za utvrđivanje patvorenja kozjega mlijeka kravljim. Mljekarstvo [Internet]. 2019 [pristupljeno 09.05.2021.];69(1):78-84. https://doi.org/10.15567/mljekarstvo.2019.0107
IEEE
P. Jamnik, H. Volk, N. Ogrinc i B. Jeršek, "Potencijal kravljeg kapa-kazeina kao biomarkera za utvrđivanje patvorenja kozjega mlijeka kravljim", Mljekarstvo, vol.69, br. 1, str. 78-84, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0107

Sažetak
Using two-dimensional (2-D) electrophoresis it was shown that bovine kappa-casein could be an appropriate biomarker of adulteration of goat’s milk with cow’s milk not only in raw milk, but also for milk thermally processed by pasteurization or treated with ultra-high-temperature. The presence of cow’s milk in goat’s milk was detected at level of 2 %. Furthermore, position of bovine kappa-casein spots on 2-D gels remained unchanged even with samples from two different geographical origins, Belgium and Slovenia. These results show that neither thermal processing nor different geographical area seem to affect the position of bovine kappa-casein spots on 2-D gels.

Ključne riječi
adulteration; goat’s milk; kappa-casein; geographical origin; thermal processing

Hrčak ID: 213431

URI
https://hrcak.srce.hr/213431

[hrvatski]

Posjeta: 841 *