文章基本信息

标题：A Rapid Electrophoresis Method on Agarose Gel to Characterise Dairy Protein Aggregates
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作者：Laetitia Gemelas ; Pascal Degraeve ; Marion Morand 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2018
卷号：09
期号：04
页码：325-334
DOI：10.4236/fns.2018.94025
语种：English
出版社：Scientific Research Publishing
摘要：Heat treatment of milk may cause whey proteins and caseins to form aggregates. These soluble and micellar aggregates and their other properties (size, composition, shape, etc.) can affect the techno-functionalities to the milk, conferring interesting or negative features depending on the application in dairy industries. In this study, we propose a new approach to characterise those protein aggregates. SDS-agarose electrophoresis is followed by the calculation of a retention factor (R f ) for each protein spot. R f allows milk aggregates to be compared qualitatively under the same conditions. This method could be transposed to the dairy industry for a better knowledge of the milk subsequent to heat treatment.
关键词：Heat Treatment of Milk;Dairy Protein Aggregates;Agarose Gel Electrophoresis