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Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X

Resumen

SOUZA, Elizabeth Maria Talá de; ARRUDA, Sandra Fernandes; BRANDAO, Patrícia Oliveira  y  SIQUEIRA, Egle Machado de Almeida. Electrophoretic analisys to detect and quantify additional whey in milk and dairy beverages. Ciênc. Tecnol. Aliment. [online]. 2000, vol.20, n.3, pp.314-317. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612000000300007.

Polyacrylamide gel electrophoresis, SDS-PAGE system, was adjusted to detect the presence of additional whey in dairy beverages distributed in a Brazilian Government School Meals Program. Aqueous solutions of samples in 8 M urea were submitted to a polyacrylamide gel gradient (10% to 18%). Gel scans from electrophoresis patterns of previously adulterated milk samples showed that caseins peak areas decreased while peak areas of b -lactoglobulin plus a -lactalbumin increased as the percentage of raw milk powder replaced by whey powder increased. The relative densitometer areas of caseins or b -lactoglobulin plus a -lactalbumin plotted against the percentage of whey added to the raw milk showed a linear correlation coefficient square higher than 0.97. The caseins plot was used to determine the percentage of additional whey in 116 dairy beverages, chocolate or coffee flavor. Considering that the lowest relative caseins concentration found in commercial milk powder samples by the present method was 72%, the dairy beverages containing caseins percentages equal to or higher than this value were considered free of additional whey. Based on this criterion, about 49% of the coffee-flavor dairy beverages and 29% of the chocolate-flavor beverages, among all the samples analyzed were adulterated with whey protein to reach the total protein contents specified on their labels. The present method showed a sensitivity of 5% to additional whey.

Palabras clave : milk; whey; proteins; casein; adulteration.

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