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D'Incecco P, Bettera L, Bancalari E, Rosi V, Sindaco M, Gobbi S, Candotti P, Nazzicari N, Limbo S, Gatti M, Pellegrino L. High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses. Food Res Int 2023; 172:113102. [PMID: 37689872 DOI: 10.1016/j.foodres.2023.113102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/01/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The microbial population of raw milk plays a crucial role in the development of distinctive traits of raw-milk cheeses particularly appreciated by consumers. It was previously demonstrated that the microbial population of raw milk is modified by a high-speed centrifugation (also called bactofugation) conducted at 39 °C. The aim of the present study was to evaluate the effects of this process, performed once or twice, on the microbial, compositional, biochemical, and sensory characteristics of the derived hard cheeses. Experimental and control cheesemaking were conducted in parallel at a cheese factory during a 13-month period. Cheeses were analysed after 9, 15 and 20 months of ripening for microbial count, composition, proteolysis extent, volatile compounds, and sensory profile. Results evidenced that experimental cheeses were characterized by lower numbers of viable lactobacilli respect to control. Experimental cheeses also showed differences in the progress of primary and secondary proteolysis which, in turn, caused different patterns of free amino acids at all ripening times. Experimental cheeses had significantly lower content of esters and were differentiated from control for some traits by assessors. In conclusion, use of high-speed centrifugation of milk shall be discouraged if characteristic traits of raw-milk cheeses, particularly PDO cheeses, want to be retained.
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Affiliation(s)
- Paolo D'Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy.
| | - Luca Bettera
- Department of Food and Drug, University of Parma, Parma 43124, Italy
| | - Elena Bancalari
- Department of Food and Drug, University of Parma, Parma 43124, Italy
| | - Veronica Rosi
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Marta Sindaco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Serena Gobbi
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Paolo Candotti
- National Reference Centre for Animal Welfare, IZSLER, 25124 Brescia, Italy
| | - Nelson Nazzicari
- Council for Agricultural Research and Economics (CREA), Research Centre for Fodder Crops and Dairy Productions, 26900 Lodi, Italy
| | - Sara Limbo
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Monica Gatti
- Department of Food and Drug, University of Parma, Parma 43124, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
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2
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Species identification and animal authentication in meat products: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9625-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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3
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Effects of heat treatment parameters on liquid whole egg proteins. Food Chem 2017; 216:201-8. [DOI: 10.1016/j.foodchem.2016.08.050] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 08/14/2016] [Accepted: 08/17/2016] [Indexed: 11/20/2022]
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4
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Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2420-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Laknerová I, Zdeňková K, Purkrtová S, Piknová Ľ, Vyroubalová Š, Hanák P. Interlaboratory Identification of Black Seabream (S
pondyliosoma cantharus
) as a Model Species on Basis of Polymerase Chain Reaction Targeting the Second Intron of the Parvalbumin Gene. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Ivana Laknerová
- Food Research Institute Prague; Radiová 1285/7 Praha 10 102 31 Czech Republic
| | | | | | | | | | - Petr Hanák
- Food Research Institute Prague; Radiová 1285/7 Praha 10 102 31 Czech Republic
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6
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Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-012-9058-8] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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7
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Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.01.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Separation and quantitation of milk whey proteins of close isoelectric points by on-line capillary isoelectric focusing—Electrospray ionization mass spectrometry in glycerol–water media. J Chromatogr A 2010; 1217:7293-301. [DOI: 10.1016/j.chroma.2010.09.043] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2010] [Revised: 09/08/2010] [Accepted: 09/14/2010] [Indexed: 12/28/2022]
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9
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Montowska M, Pospiech E. Authenticity Determination of Meat and Meat Products on the Protein and DNA Basis. FOOD REVIEWS INTERNATIONAL 2010. [DOI: 10.1080/87559129.2010.518297] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Magdalena Montowska
- a Institute of Meat Technology, Poznań University of Life Sciences , Poznań , Poland
| | - Edward Pospiech
- a Institute of Meat Technology, Poznań University of Life Sciences , Poznań , Poland
- b Institute of Agriculture and Food Biotechnology, Meat and Fat Technology in Poznań , Poznań , Poland
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10
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Hubalkova Z, Kralik P, Kasalova J, Rencova E. Identification of gadoid species in fish meat by polymerase chain reaction (PCR) on genomic DNA. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3454-3459. [PMID: 18454544 DOI: 10.1021/jf703684w] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Identification of fish species is significant due to the increasing interest of consumers in the meat of sea fish. Methods focusing on fish species identification help to reveal fraudulent substitution among economically important gadoid species in commercial seafood products. The objective of this work was to develop a conventional PCR method for the differentiation of the following gadoid fish species in fish products: Alaska pollack ( Theragra chalcogramma), blue whiting ( Micromesistius poutassou), hake spp. ( Merluccius spp.), Atlantic cod ( Gadus morhua), saithe ( Pollachius virens), and whiting ( Merlangius merlangus). The species-specific primer pairs for gadoid species determination were based on the partial pantophysin I ( PanI) genomic sequence. Sequence identification was confirmed by cloning and sequencing of the PCR products obtained from the species considered. For the simultaneous detection of Alaska pollack, blue whiting, and hake spp., a quadruplex PCR system was constructed. Other gadoid species were detected in separate PCR reactions. After optimization of the reactions, the developed PCR systems were used for the analysis of codfish samples obtained from the Czech market and the customs' laboratories. This method represents an alternative approach in the use of genomic DNA for the identification of fish species. This method is rapid, simple, and reliable without the need for further confirmative methods. Furthermore, the identification of a mixture of more than one species is possible. The PCR system has been optimized for routine diagnostic purposes.
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Affiliation(s)
- Zora Hubalkova
- Department of Analytical Biotechnology and Department of Food and Feed Safety, Veterinary Research Institute, Hudcova 70, 621 00 Brno, Czech Republic
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11
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Estimation of variation in concentration, phosphorylation and genetic polymorphism of milk proteins using capillary zone electrophoresis. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.004] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Vallejo-Cordoba B, González-Córdova AF. CE: a useful analytical tool for the characterization of Maillard reaction products in foods. Electrophoresis 2008; 28:4063-71. [PMID: 17960536 DOI: 10.1002/elps.200700314] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The Maillard reaction (MR) is a complex series of nonenzymatic reactions between reducing compounds and amines, amino acids, peptides, or proteins that play an important role in the formation of flavors and colors in foods during processing and storage. Also, the antioxidant properties of some Maillard reaction products (MRP) was an additional benefit reported. On the other hand, these reactions decrease the nutritional quality of foods and may result in the formation of toxic MRP. Although, research to assess the risks and benefits associated with the consumption of MRP in the diet is still awaiting for new analytical methodologies to be developed. Structural characterization of MRP has been very challenging due to the chemical diversity of these compounds which present a wide range of polarities and molecular weights, making analyses difficult. CE is a technique that has gained popularity for the separation of complex mixtures that have otherwise proved difficult to analyze. Thus, the purpose of this overview is to give the reader an appreciation of some of the CE analytical developments on the analysis of MRP in model systems and foods, and to address the potential of CE on the characterization of this complex group of compounds.
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Affiliation(s)
- Belinda Vallejo-Cordoba
- Laboratorio de Calidad y Autenticidad de los Alimentos, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, México.
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13
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Rodriguez-Nogales JM, Vázquez F. Application of electrophoretic and chemometric analysis to predict the bovine, ovine and caprine milk percentages in Panela cheese, an unripened cheese. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Manso MA, Miguel M, López-Fandiño R. Application of capillary zone electrophoresis to the characterisation of the human milk protein profile and its evolution throughout lactation. J Chromatogr A 2007; 1146:110-7. [PMID: 17320885 DOI: 10.1016/j.chroma.2007.01.100] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2006] [Revised: 12/18/2006] [Accepted: 01/26/2007] [Indexed: 10/23/2022]
Abstract
This work describes the use of capillary zone electrophoresis for the characterisation of human milk proteins. The major proteins were identified following different strategies, such as the treatment with enzymes for selective protein modification. Using this method we studied the proteins in human milk from different donors throughout lactation. Qualitative and quantitative differences in the composition of the individual proteins were observed. The different beta-casein phosphoforms were separated and quantified. The average proportion of the 0P:1P:2P:3P:4P:5P was, approximately, 3:6:9:4:10:2. The evolution of the ratio of the different beta-casein phosphoforms during lactation is reported.
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Affiliation(s)
- M A Manso
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
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15
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Monaci L, Tregoat V, van Hengel AJ, Anklam E. Milk allergens, their characteristics and their detection in food: A review. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-005-0178-8] [Citation(s) in RCA: 178] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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16
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Zhang LH, Zhang CJ, Wu XZ. Isoelectric Focusing Sample Injection for Capillary Zone Electrophoresis in a Fused Silica Capillary. ANAL SCI 2006; 22:1039-41. [PMID: 16837761 DOI: 10.2116/analsci.22.1039] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
An improvement has been made to couple isoelectric focusing (IEF) sample injection and capillary zone electrophoresis in an untreated fused silica capillary. Electroosmotic flow is efficiently prevented by simply using a rubber block at the outlet end of the capillary during IEF sample injection. The experimental conditions that affect the concentration effect are discussed. A concentration enhancement factor of over 100-fold can be easily obtained for two model proteins: lysozyme and ribonuclease A.
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Affiliation(s)
- Luo-Hong Zhang
- Department of Materials Science and Engineering, Faculty of Engineering, University of Fukui, Bunkyo 3-9-1. Fukui 910-8507, Japan
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17
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Approach to the quantification of milk mixtures by partial least-squares, principal component and multiple linear regression techniques. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.07.037] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Abstract
The authenticity of dairy products has become a focal point, attracting the attention of scientists, producers, consumers, and policymakers. Among many others, some of the practices not allowed in milk and milk products are the substitution of part of the fat or proteins, admixtures of milk of different species, additions of low-cost dairy products (mainly whey derivatives), or mislabeling of products protected by denomination of origin. A range of analytical methods to detect frauds have been developed, modified, and continually reassessed to be one step ahead of manufacturers who pursue these illegal activities. Traditional procedures to assess the authenticity of dairy products include chromatographic, electrophoretic, and immunoenzymatic methods. New approaches such as capillary electrophoresis, polymerase chain reaction, and isotope ratio mass spectrometry have also emerged alongside the latest developments in the former procedures. This work intends to provide an updated and extensive overview since 1991 on the principal applications of all these techniques together with their advantages and disadvantages for detecting the authenticity of dairy products. The scope and limits of different tools are also discussed.
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19
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Albillos SM, Busto MD, Perez-Mateos M, Ortega N. Chemometrical analysis of capillary electrophoresis casein fractions for predicting ripening times of milk mixture cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:6094-9. [PMID: 16029001 DOI: 10.1021/jf050352v] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
The effect of the ripening time on the proteolytic process in cheeses manufactured from mixtures of cow's and ewe's milk during a 167-day ripening period was monitored by capillary electrophoresis of the pH 4.6-insoluble fraction. Totals of 21 and 16 peaks were recognized and matched in the electropherograms obtained with a fused-silica capillary and a neutral capillary (hydrophilically coated), respectively. These peaks corresponded to intact bovine and ovine caseins and their hydrolysis products (e.g., alpha(s1)-casein, gamma-caseins). In 167-day-old cheeses, bovine alpha(s0)-casein (alpha(s1)-casein 9P) had been completely degraded and 6% of the residual bovine alpha(s1)-casein remained intact. Breakdown of the beta-casein fraction was lower than that of the alpha(s)-casein fraction. Finally, partial least-squares regression and principal component regression were used to predict the ripening time in cheeses. The root-mean-square errors in prediction by cross-validation were <7.8 days in all cases.
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Affiliation(s)
- Silvia M Albillos
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
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20
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Vallejo-Cordoba B, González-Córdova AF, Mazorra-Manzano MA, Rodríguez-Ramírez R. Caillary electrophoresis for the analysis of meat authenticity. J Sep Sci 2005; 28:826-36. [PMID: 16013810 DOI: 10.1002/jssc.200500013] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
In this overview, different meat authenticity issues are presented, as well as a wide variety of methods available for meat authentication. Unlike chromatographic, traditional gel electrophoretic, or immunological methods, which have been routinely used in analytical laboratories, the application of capillary electrophoresis (CE) is relatively new in solving meat authentication issues. Several unique CE applications based on meat protein fingerprinting are discussed for the analysis of meat species in unheated meat products. For protein data interpretation, pattern recognition is used to account for the natural variability present within the same meat species. While gel DNA-based methods are widely used for determining meat species in heat processed products, few DNA-based methods utilizing CE have been reported. Moreover, the methods reported are qualitative or semiquantitative. Thus, the need for quantitative competitive PCR CE methods in the determination of meat species is addressed. For the determination of meat extenders, CE methods were either protein-based or based on specific markers. Polyphenols are used as specific markers for soy detection and hydroxyproline is used as a specific marker for collagen determination. Finally, the potential of electrophoretically mediated miroanalysis (EMMA) for the detection of meat that may have been previously frozen and retailed as "fresh" is highlighted.
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Affiliation(s)
- Belinda Vallejo-Cordoba
- Laboratorio de Calidad y Autenticidad de los Alimentos, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a La Victoria Km 0.6, P.O. Box 1735, Hermosillo, Sonora, 83000 México.
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21
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Bean SR, Tilley M. Separation of Water-Soluble Proteins from Cereals by High-Performance Capillary Electrophoresis (HPCE). Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.5.505] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. R. Bean
- USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. Phone: (785) 776-2725. E-mail:
| | - M. Tilley
- USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
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22
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Jørgensen H, Kutter JP, Olsson L. Separation and quantification of cellulases and hemicellulases by capillary electrophoresis. Anal Biochem 2003; 317:85-93. [PMID: 12729604 DOI: 10.1016/s0003-2697(03)00052-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Cellulases and hemicellulases are two classes of enzymes produced by filamentous fungi and secreted into the cultivation medium. Both classes of enzymes consist of a subset of classes of which the fungi produce several enzymes with varying molecular mass and pI but similar enzymatic activities. Current methods are limited in their ability to quantify all of these enzymes when all are present simultaneously in a mixture. Five different cellulases (two cellobiohydrolases and three endoglucanases) and one hemicellulase (endoxylanase) were separated using capillary electrophoresis (CE) in a fused silica capillary at pH values close to neutral. The improvement of the separation of these six proteins by the addition of alpha,omega-diaminoalkanes with chain lengths from three to seven carbon units was investigated. Dynamically coating the capillary with 1,3-diaminopropane resulted in separation of the six enzymes and the reproducibility of the migration times was between 0.6 and 1.9%. Two cases-quantitative determination of the enzyme concentrations in cultivation samples and investigation of adsorption of the enzymes onto cellulose-demonstrated the advantages and perspectives of CE analysis of these broad groups of enzymes.
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Affiliation(s)
- Henning Jørgensen
- Center for Process Biotechnology, BioCentrum-DTU, Technical University of Denmark, Building 223, DK-2800 Kgs, Lyngby, Denmark
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