02305naa a2200409 a 450000100080000000500110000800800410001902400280006010000280008824500950011626000090021150000430022052010350026365000170129865000390131565000180135465000180137265000300139065000110142065000270143165300170145865300110147565300470148665300220153365300430155565300210159865300180161965300170163765300150165465300230166970000200169270000210171270000240173370000200175770000220177777300960179920553902019-04-05       2016    bl uuuu     u00u1 u    #d7 a10.1111/ijfs.131282DOI1 aGONÇALVES, B.-H. R. F.  aEvaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese.  c2016  a[ANTONIO SILVIO DO EGITO VASCONCELOS].  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.  aBuffalo milk  aPolyacrylamide gel electrophoresis  aAdulteração  aCromatografia  aProduto derivado do leite  aQueijo  aTecnologia de alimento  aAdulteration  aCheese  aCromatografia líquida de alta eficiência  aFeed adulteration  aHigh-performance liquid chromatography  aLeite de búfala  aMilk products  aMilk protein  aMozzarella  aProteína do leite1 aSILVA, G. de J.1 aPONTES, S. F. O.1 aFONTAN, R. da C. I.1 aEGITO, A. S. do1 aFERRÃO, S. P. B.  tInternational Journal of Food Science and Technologygv. 51, n. 7, p. 1586-1593, Jul. 2016.