Abstract
Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat’s milk (1.27 ± 0.05 g·l-1, P < 0.001) and cow’s milk (1.16 ± 0.02 g·l-1, P = 0.0037) compared to sheep’s milk (0.95 ± 0.06 g·l-1); however, concentration of α-lactalbumin in goat’s milk and cow’s milk did not differ significantly (P < 0.05). Goat’s milk contained less β-lactoglobulin (3.07 ± 0.08 g·l-1) compared to cow’s milk (4.10 ± 0.04 g·l-1, P < 0.001) or sheep’s milk (5.97 ± 0.24 g·l-1, P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep’s milk, whereas in cow’s milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.
Highlights
Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration)
This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential
The aim of this study was to determine the content of major whey proteins and identify their genetic variants in cow’s, goat’s and sheep’s milk
Summary
Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). Some studies (Skri pak et al 2008; Passalacqua et al 2012) indicate that administration of gradually increasing doses of the allergen leads in children to induction of tolerance to the substance that originally caused the allergic reaction It is important, especially for people suffering from allergy to milk protein, to know the content of particular proteins in food (Monaci et al 2006; Passalacqua et al 2012). The content of whey proteins and identification of individual fractions are important because of milk adulteration, especially in case of replacement of goat’s or sheep’s milk by cow’s milk. The aim of this study was to determine the content of major whey proteins and identify their genetic variants in cow’s, goat’s and sheep’s milk. The whey protein profile needs to be updated because of the reduction of dairy cattle number and changing breed profile
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