Identification of glycomacropeptide as indicator of milk and dairy drinks adulteration with whey by immunochromatographic assay
نویسنده
چکیده
The present study aimed at the detection of fraudulent manipulation of milk with the low-cost component, whey, by immunochromatographic determination of glycomacropeptide. Ten commercial milk/dairy beverages samples of different brands from the national market were analyzed (unprocessed and processed milk, condensed milk, powdered milk, and dairy beverages of cappuccino, chocolate, banana and strawberry flavors). The results obtained showed additional whey (1-2%) in 70% of the selected samples after casein removal by precipitation with 20% trichloracetic acid. The samples found positive with glycomacropeptide were fresh milk, two processed milk and four samples of milk drinks.
منابع مشابه
A highly sensitive sandwich ELISA for the determination of glycomacropeptide to detect liquid whey in raw milk
Milk processing industries and distributors have problems with adulteration of liquid milk by the addition of bovine cheese whey. Recently, the detection of fraudulent manipulation of milk with whey has focused on the identification of glycomacropeptide (GMP). Current non-immunological methods to detect GMP in dairy products are expensive and time-consuming or have low sensitivity. In this stud...
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Glycomacropeptide (GMP) is a C-terminal part (f 106-169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. ...
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