An experimental approach for removing caseins from bovine colostrum using anionic polysaccharides
| العنوان: | An experimental approach for removing caseins from bovine colostrum using anionic polysaccharides |
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| المؤلفون: | David P Lachkar, Paul Paquin, Sylvie L. Turgeon, Eric Lamiot, Yves Pouliot, Sylvie F. Gauthier |
| المصدر: | International Journal of Dairy Technology. 61:43-50 |
| بيانات النشر: | Wiley, 2008. |
| سنة النشر: | 2008 |
| مصطلحات موضوعية: | chemistry.chemical_classification, animal structures, Chromatography, food.ingredient, Pectin, animal diseases, Process Chemistry and Technology, Food additive, food and beverages, Bioengineering, Dairy industry, Polysaccharide, Carrageenan, carbohydrates (lipids), chemistry.chemical_compound, Electrophoresis, food, chemistry, Casein, Colostrum, Food science, Food Science |
| الوصف: | In this study, we assessed the effect of anionic polysaccharides on removing caseins from a commercial bovine colostrum solution. λ-Carrageenan and pectin were selected based on preliminary results indicating that they can produce serocolostrum. The electrophoresis profiles of the supernatants of the colostrum/polysaccharide mixtures revealed that all caseins, except κ-casein, began precipitating at a pectin concentration of 0.3%[w/v] and a λ-carrageenan concentration of 0.08%[w/v]. When the pH of the mixtures was adjusted to the initial pH of the colostrum, pectin reduced the amount of protein in serocolostrum by approximately 30% whereas it reduced the amount by 50% when the pH was not adjusted. |
| تدمد: | 1471-0307 1364-727X |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::8384195c27f43456ea880394e4c1457d https://doi.org/10.1111/j.1471-0307.2008.00373.x |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........8384195c27f43456ea880394e4c1457d |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14710307 1364727X |
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