Data/hora: 01/06/2024 02:27:59

Biblioteca(s): 	Embrapa Caprinos e Ovinos.	
Data corrente: 	26/10/2016	
Data da última atualização: 	05/04/2019	
Autoria: 	GONÇALVES, B.-H. R. F.; SILVA, G. de J.; PONTES, S. F. O.; FONTAN, R. da C. I.; EGITO, A. S. do; FERRÃO, S. P. B.	
Afiliação: 	Ben-Hur Ramos Ferreira Gonçalves, Universidade Estadual do Sudoeste da Bahia (UESB) - Itapetinga, BA, Brasil; Grazielly de Jesus Silva, UESB - Itapetinga, BA, Brasil; Silvania Farias Oliveira Pontes, UESB - Itapetinga, BA, Brasil; Rafael da Costa Ilheu Fontan, UESB - Itapetinga, BA, Brasil; ANTONIO SILVIO DO EGITO, CNPC; Sibelli Passini Barbosa Ferrão, UESB - Itapetinga, BA, Brasil.	
Título: 	Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	International Journal of Food Science and Technology, v. 51, n. 7, p. 1586-1593, Jul. 2016.	
DOI: 	10.1111/ijfs.13128	
Idioma: 	Inglês	
Notas: 	[ANTONIO SILVIO DO EGITO VASCONCELOS].	
Conteúdo: 	Abstract: Electrophoretic and chromatographic techniques were used to determine water-soluble peptide profiles aiming to identify the adulteration of buffalo milk mozzarella cheese by the addition of cow's milk. Thus, cheeses were produced with contents of cow's milk varying from 0% to 100%, and the peptides extracted after production and after 20 days of refrigeration. Polyacrylamide gel electrophoresis under denaturing conditions in the presence of sodium dodecyl sulphate (SDS-PAGE) identified a potential peptide marker of exclusively bovine origin with a size of about 21 kDa for the addition of cow's milk above 30%. Reverse-phase high-performance liquid chromatography (RP-HPLC) indicated the existence of two potential peptides present in higher concentrations in buffalo milk and one exclusive for cow's milk, the latter making it possible to estimate the addition of cow's milk to buffalo milk. Six commercial brands of buffalo mozzarella cheese were evaluated, and indications of adulteration found in four of them.	
Palavras-Chave: 	Adulteration; Cheese; Cromatografia líquida de alta eficiência; Feed adulteration; High-performance liquid chromatography; Leite de búfala; Milk products; Milk protein; Mozzarella; Proteína do leite.	
Thesagro: 	Adulteração; Cromatografia; Produto derivado do leite; Queijo; Tecnologia de alimento.	
Thesaurus Nal: 	Buffalo milk; Polyacrylamide gel electrophoresis.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Caprinos e Ovinos (CNPC)	
Exemplares: 	CNPC - (31841-1) - UPC - AP - PP -  -  -  - DIS