Investigation of the protein fractions in goat milk with RP-HPLC to optimalize the milk processing.
作者： B. H. Ottillia , G. Török , J. Csanádi
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摘要: The amount of protein in milk (which varies between different species mammals) is critical to its commercial, technological and biological value. Caprine differs from cow several physico-chemical characteristics, which explain major differences the behaviour two milks. Goat also has proportions four caseins (αs1, αs2, β, κ) compared counterparts, there are great variations, especially αs1-casein αs2-casein contents individuals breeds goats, because occurrence genetic polymorphisms for all proteins, influence greatly their cheese making properties. aim our study was adopt BORDIN’s (2001) RP-HPLC method analysis casein fractions denatured goat samples. separation main (αs, successful by ion-pair reversed phase HPLC with help standards originated milk. Our results well correlated data references.
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