Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25533 |
Resumo: | Buffalo milk mozzarella is often adulterated by the addition of cow’s milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow’s milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow’s milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0–20 days of production. The chemical composition (moisture, ash, fat in dry matter, protein, total solids and defatted dry extract) and physicochemical characteristics (acidity) of the cheeses were evaluated. Proteins and water-soluble peptides (WSP) extracted from RTB, RTC and from the commercial samples, and were analyzed by SDS-PAGE electrophoresis under denaturing conditions. It was not possible to detect the inclusion of cow’s milk by the cheeses’ chemical and physicochemical properties. However, the separation and detection of peptide and protein fractions of the cheese was possible by electrophoresis. The results of the electrophoretic analysis suggest that 28% of the commercial samples considered here had evidence of the addition of cow’s milk. The methodology described here is important to identify occurrences of fraud in buffalo mozzarella production. |
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Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profilingAvaliação da composição química e autenticidade de muçarela de búfala por meio do perfil eletroforéticoAdulterationPeptidesProteinsCheeseSDS-PAGE.AdulteraçãoPeptídeosProteínasQueijoSDS-PAGE.Buffalo milk mozzarella is often adulterated by the addition of cow’s milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow’s milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow’s milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0–20 days of production. The chemical composition (moisture, ash, fat in dry matter, protein, total solids and defatted dry extract) and physicochemical characteristics (acidity) of the cheeses were evaluated. Proteins and water-soluble peptides (WSP) extracted from RTB, RTC and from the commercial samples, and were analyzed by SDS-PAGE electrophoresis under denaturing conditions. It was not possible to detect the inclusion of cow’s milk by the cheeses’ chemical and physicochemical properties. However, the separation and detection of peptide and protein fractions of the cheese was possible by electrophoresis. The results of the electrophoretic analysis suggest that 28% of the commercial samples considered here had evidence of the addition of cow’s milk. The methodology described here is important to identify occurrences of fraud in buffalo mozzarella production.Objetivou-se com o presente estudo detectar fraudes por adição de leite de vaca em muçarela de búfala. Foram produzidos queijos exclusivamente com leite de búfala (TRB) e vaca (TRV) e com inclusões crescentes de leite bovino ao bubalino (2,5%, 5,0%, 10%, 20%, 30%, 40% e 50%), totalizando 9 formulações que foram congeladas no dia de fabricação (Tempo 0) e com 20 dias após a data de fabricação (Tempo 20). Foram coletadas 18 amostras comerciais de muçarela de búfala com até 20 dias de fabricação sendo congeladas no Tempo 20. Os queijos foram avaliados em relação à composição química (umidade, cinzas, gordura no extrato seco, proteínas, extrato seco total e extrato seco desengordurado) e característica físico-química (acidez titulável). Proteínas dos queijos muçarela produzidos e amostras comerciais e peptídeos solúveis em água (PSA) extraídos de TRB, TRV e amostras comerciais foram analisados por eletroforese sob condições desnaturantes por meio de dodecil sulfato de sódio (SDS-PAGE). Não foi possível detectar adulterações por meio dos resultados de composição química e caracterização físico-química. A técnica SDS-PAGE mostrou-se eficiente na separação e detecção das frações proteicas e peptídeos dos queijos. Em 28% das amostras comerciais de muçarela de búfala houve indícios de adulteração por adição de leite de vaca. Os resultados deste trabalho mostraram-se importantes para alertar sobre a ocorrência de fraudes em muçarela de búfala.UEL2017-08-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionSearch - Scientific articlePesquisa - Artigos científicosapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2553310.5433/1679-0359.2017v38n4p1841Semina: Ciências Agrárias; Vol. 38 No. 4 (2017); 1841-1852Semina: Ciências Agrárias; v. 38 n. 4 (2017); 1841-18521679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25533/21362Copyright (c) 2017 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessGonçalves, Ben-Hur Ramos FerreiraSilva, Grazielly de JesusConceição, Daniele GomesEgito, Antonio Silvio doFerrão, Sibelli Passini Barbosa2022-10-24T12:19:51Zoai:ojs.pkp.sfu.ca:article/25533Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-24T12:19:51Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling Avaliação da composição química e autenticidade de muçarela de búfala por meio do perfil eletroforético |
title |
Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling |
spellingShingle |
Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling Gonçalves, Ben-Hur Ramos Ferreira Adulteration Peptides Proteins Cheese SDS-PAGE. Adulteração Peptídeos Proteínas Queijo SDS-PAGE. |
title_short |
Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling |
title_full |
Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling |
title_fullStr |
Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling |
title_full_unstemmed |
Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling |
title_sort |
Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling |
author |
Gonçalves, Ben-Hur Ramos Ferreira |
author_facet |
Gonçalves, Ben-Hur Ramos Ferreira Silva, Grazielly de Jesus Conceição, Daniele Gomes Egito, Antonio Silvio do Ferrão, Sibelli Passini Barbosa |
author_role |
author |
author2 |
Silva, Grazielly de Jesus Conceição, Daniele Gomes Egito, Antonio Silvio do Ferrão, Sibelli Passini Barbosa |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Gonçalves, Ben-Hur Ramos Ferreira Silva, Grazielly de Jesus Conceição, Daniele Gomes Egito, Antonio Silvio do Ferrão, Sibelli Passini Barbosa |
dc.subject.por.fl_str_mv |
Adulteration Peptides Proteins Cheese SDS-PAGE. Adulteração Peptídeos Proteínas Queijo SDS-PAGE. |
topic |
Adulteration Peptides Proteins Cheese SDS-PAGE. Adulteração Peptídeos Proteínas Queijo SDS-PAGE. |
description |
Buffalo milk mozzarella is often adulterated by the addition of cow’s milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow’s milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow’s milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0–20 days of production. The chemical composition (moisture, ash, fat in dry matter, protein, total solids and defatted dry extract) and physicochemical characteristics (acidity) of the cheeses were evaluated. Proteins and water-soluble peptides (WSP) extracted from RTB, RTC and from the commercial samples, and were analyzed by SDS-PAGE electrophoresis under denaturing conditions. It was not possible to detect the inclusion of cow’s milk by the cheeses’ chemical and physicochemical properties. However, the separation and detection of peptide and protein fractions of the cheese was possible by electrophoresis. The results of the electrophoretic analysis suggest that 28% of the commercial samples considered here had evidence of the addition of cow’s milk. The methodology described here is important to identify occurrences of fraud in buffalo mozzarella production. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-08-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Search - Scientific article Pesquisa - Artigos científicos |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25533 10.5433/1679-0359.2017v38n4p1841 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25533 |
identifier_str_mv |
10.5433/1679-0359.2017v38n4p1841 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25533/21362 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 38 No. 4 (2017); 1841-1852 Semina: Ciências Agrárias; v. 38 n. 4 (2017); 1841-1852 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306075817639936 |