Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk (Articolo in rivista) (literal)

Anno

• 2012-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1021/jf3024563 (literal)

Alternative label

• Pizzano Rosa; Manzo Carla; Nicolai Maria Adalgisa; Addeo Francesco (2012)
  Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk
  in Journal of agricultural and food chemistry
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Pizzano Rosa; Manzo Carla; Nicolai Maria Adalgisa; Addeo Francesco (literal)

Pagina inizio

• 8044 (literal)

Pagina fine

• 8050 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 60 (literal)

Rivista

• Journal of agricultural and food chemistry (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 7 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 32 (literal)

Note

• PubMe (literal)
• ISI Web of Science (WOS) (literal)
• Google Scholar (literal)
• Scopu (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Pizzano Rosa, Manzo Carla: Istituto di scienza dell'alimentazione; Nicolai Maria Adalgisa, Addeo Francesco: Dipartimento di Scienza degli Alimenti - Università degli Studi di Napoli Federico II (literal)

Titolo

• Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk (literal)

Abstract

• A clear picture of the protein rearrangement in milk following UHT-treatment was drawn by a comparative analysis of the pH 4.6 soluble protein fraction (SPF) and the pH 4.6 insoluble protein fraction (IPF) recovered from raw and UHT-treated milk samples. The two protein fractions were analyzed by mono- or bidimensional gel electrophoresis underreducing and nonreducing conditions, and protein bands were identified by specific immunostaining. Results showed that bovine serum albumin, beta-lactoglobulin, and, to a lesser extent, alfa-lactalbumin coprecipitated with caseins in UHT-treated milk samples at pH 4.6. These proteins were almost exclusively involved in high molecular weight aggregates held together by disulfide bonds. Partition of alfa-lactalbumin and bovine serum albumin in the protein fractions obtained upon acidification of milk at pH 4.6 was evaluated by competitive immunoassays. The ELISA-based results suggested the possibility of using pH 4.6 insoluble alfa-lactalbumin and bovine serum albumin, in addition to pH 4.6 insoluble beta-lactoglobulin, as indicators of the intensity of the heat treatment applied to milk. (literal)

Prodotto di

• Institute of food sciences (ISA) (Istituto)
• Metodi immunochimici per l'analisi degli alimenti (AG.P05.004.002) (Modulo)

Autore CNR

• ROSA PIZZANO (Persona)

Insieme di parole chiave

• Keywords of "Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk" (Insieme di parole chiave)

Incoming links:

Prodotto

• Institute of food sciences (ISA) (Istituto)
• Metodi immunochimici per l'analisi degli alimenti (AG.P05.004.002) (Modulo)

Autore CNR di

• ROSA PIZZANO (Persona)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of agricultural and food chemistry (Rivista)

Insieme di parole chiave di

• Keywords of "Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk" (Insieme di parole chiave)