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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
26/10/2016 |
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Data da última atualização: |
05/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
International Journal of Food Science and Technology, v. 51, n. 7, p. 1586-1593, Jul. 2016. |
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DOI: |
10.1111/ijfs.13128 |
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Idioma: |
Inglês |
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Notas: |
[ANTONIO SILVIO DO EGITO VASCONCELOS]. |
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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. |
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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. |
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Thesagro: |
Adulteração; Cromatografia; Produto derivado do leite; Queijo; Tecnologia de alimento. |
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Thesaurus Nal: |
Buffalo milk; Polyacrylamide gel electrophoresis. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02305naa a2200409 a 4500
001 2055390
005 2019-04-05
008 2016 bl uuuu u00u1 u #d
024 7 $a10.1111/ijfs.13128$2DOI
100 1 $aGONÇALVES, B.-H. R. F.
245 $aEvaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese.
260 $c2016
500 $a[ANTONIO SILVIO DO EGITO VASCONCELOS].
520 $aAbstract: 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.
650 $aBuffalo milk
650 $aPolyacrylamide gel electrophoresis
650 $aAdulteração
650 $aCromatografia
650 $aProduto derivado do leite
650 $aQueijo
650 $aTecnologia de alimento
653 $aAdulteration
653 $aCheese
653 $aCromatografia líquida de alta eficiência
653 $aFeed adulteration
653 $aHigh-performance liquid chromatography
653 $aLeite de búfala
653 $aMilk products
653 $aMilk protein
653 $aMozzarella
653 $aProteína do leite
700 1 $aSILVA, G. de J.
700 1 $aPONTES, S. F. O.
700 1 $aFONTAN, R. da C. I.
700 1 $aEGITO, A. S. do
700 1 $aFERRÃO, S. P. B.
773 $tInternational Journal of Food Science and Technology$gv. 51, n. 7, p. 1586-1593, Jul. 2016.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja; Embrapa Tabuleiros Costeiros; Embrapa Unidades Centrais. |
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Data corrente: |
22/10/2018 |
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Data da última atualização: |
23/09/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
CARVALHO, L. M. de; ARAÚJO, S. B. de; CARVALHO, H. W. L. de; CARVALHO, C. G. P. |
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Afiliação: |
LUCIANA MARQUES DE CARVALHO, CPATC; Stela Braga de Araújo, CPATC; HELIO WILSON LEMOS DE CARVALHO, CPATC; CLAUDIO GUILHERME PORTELA DE CARVALHO, CNPSO. |
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Título: |
Proline content of sunflower cultivars in the Brazilian semiarid region. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 53, n. 8, p. 970-973, Aug. 2018. |
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Idioma: |
Inglês |
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Notas: |
Scientific Notes.
Título em português: Teor de prolina de cultivares de girassol no Semiárido brasileiro. |
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Conteúdo: |
The objective of this work was to evaluate the proline content of sunflower (Helianthus annuus) cultivars, in the conditions of natural water deficit in the Brazilian semiarid region. Thirteen cultivars were sown in experiments set in three sites in the Brazilian Northeast. Proline content was determined on leaves from plants at the R4?R5 stage. Significant differences among cultivars occurred only where water availability was lower. Proline averages ranged from 3.47 to 17.41 ?g g-1. The sunflower cultivars BRS387, BRS323, and BRS324 showed the greatest proline contents with 54.74, 46.27, and 35.16 ?g g-1, respectively. These are the cultivars that accumulate more proline under conditions of a severe water deficit. |
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Palavras-Chave: |
Cultivar; Water deficit. |
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Thesagro: |
Deficiência Hídrica; Girassol; Helianthus Annuus; Prolina; Seca. |
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Thesaurus NAL: |
Drought; Sunflower seed protein. |
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Categoria do assunto: |
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F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/184857/1/Proline-content-of-sunflower-cultivars.pdf
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Marc: |
LEADER 01625naa a2200277 a 4500
001 2097920
005 2019-09-23
008 2018 bl uuuu u00u1 u #d
100 1 $aCARVALHO, L. M. de
245 $aProline content of sunflower cultivars in the Brazilian semiarid region.$h[electronic resource]
260 $c2018
500 $aScientific Notes. Título em português: Teor de prolina de cultivares de girassol no Semiárido brasileiro.
520 $aThe objective of this work was to evaluate the proline content of sunflower (Helianthus annuus) cultivars, in the conditions of natural water deficit in the Brazilian semiarid region. Thirteen cultivars were sown in experiments set in three sites in the Brazilian Northeast. Proline content was determined on leaves from plants at the R4?R5 stage. Significant differences among cultivars occurred only where water availability was lower. Proline averages ranged from 3.47 to 17.41 ?g g-1. The sunflower cultivars BRS387, BRS323, and BRS324 showed the greatest proline contents with 54.74, 46.27, and 35.16 ?g g-1, respectively. These are the cultivars that accumulate more proline under conditions of a severe water deficit.
650 $aDrought
650 $aSunflower seed protein
650 $aDeficiência Hídrica
650 $aGirassol
650 $aHelianthus Annuus
650 $aProlina
650 $aSeca
653 $aCultivar
653 $aWater deficit
700 1 $aARAÚJO, S. B. de
700 1 $aCARVALHO, H. W. L. de
700 1 $aCARVALHO, C. G. P.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 53, n. 8, p. 970-973, Aug. 2018.
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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