000075769 001__ 75769
000075769 005__ 20200108100346.0
000075769 0247_ $$2doi$$a10.3168/jds.2017-13608
000075769 0248_ $$2sideral$$a104967
000075769 037__ $$aART-2018-104967
000075769 041__ $$aeng
000075769 100__ $$0(orcid)0000-0003-2680-7593$$aRipolles, D.
000075769 245__ $$aDetermination of lactadherin concentration in dairy by-products by ELISA: Effect of heat treatment and hydrolysis
000075769 260__ $$c2018
000075769 5060_ $$aAccess copy available to the general public$$fUnrestricted
000075769 5203_ $$aLactadherin is a peripheral glycoprotein of the milk fat globule membrane with several attributed biological activities. In this study, we developed an indirect competitive ELISA to determine lactadherin concentration by using a rabbit polyclonal antiserum. The ELISA was applied to quantify lactadherin in several dairy by-products. Of the products tested, raw and commercial buttermilk had the highest concentrations of lactadherin (6.79 and 5.27 mg/g of product, respectively), followed by commercial butter serum (4.86 mg/g), commercial skim milk (4.84 mg/g), and raw whey (1.20 mg/g). The concentration of immunoreactive lactadherin was also determined in dairy by- products after they were subjected to different technological treatments. Thus, raw products were heat treated at combinations of temperature and time typically used in the dairy industry, and commercial products were hydrolyzed using 3 proteolytic enzyme preparations. Heat treatments of whey and buttermilk resulted in a smaller decrease in lactadherin concentration than did hydrolysis as determined by ELISA and electrophoresis. At high temperatures for long durations, the loss of lactadherin was higher in whey than in buttermilk, with the maximal reduction of around 48% found after treating whey at 72 degrees C for 60 min. Hydrolysis of commercial products with proteolytic enzymes resulted in a marked decrease of immunoreactivity within the first 5 min of treatment, which thereafter was constant throughout 4 h of hydrolysis. These results demonstrate that dairy by- products from milk fat processing are good natural sources of lactadherin, although technological processes have to be considered, because they have different effects on lactadherin content.
000075769 536__ $$9info:eu-repo/grantAgreement/ES/CICYT/AGL2010-20835
000075769 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000075769 590__ $$a3.082$$b2018
000075769 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b33 / 135 = 0.244$$c2018$$dQ1$$eT1
000075769 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b4 / 61 = 0.066$$c2018$$dQ1$$eT1
000075769 592__ $$a1.34$$b2018
000075769 593__ $$aAnimal Science and Zoology$$c2018$$dQ1
000075769 593__ $$aGenetics$$c2018$$dQ1
000075769 593__ $$aFood Science$$c2018$$dQ1
000075769 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000075769 700__ $$aParron, J.A.
000075769 700__ $$aFraguas, J.
000075769 700__ $$0(orcid)0000-0001-5373-9210$$aCalvo, M.$$uUniversidad de Zaragoza
000075769 700__ $$0(orcid)0000-0003-2555-8425$$aPerez, M.D.$$uUniversidad de Zaragoza
000075769 700__ $$0(orcid)0000-0001-5964-823X$$aSanchez, L.$$uUniversidad de Zaragoza
000075769 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000075769 773__ $$g101, 2 (2018), 912-923$$pJ. dairy sci.$$tJOURNAL OF DAIRY SCIENCE$$x0022-0302
000075769 8564_ $$s388526$$uhttps://zaguan.unizar.es/record/75769/files/texto_completo.pdf$$yPostprint
000075769 8564_ $$s119961$$uhttps://zaguan.unizar.es/record/75769/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000075769 909CO $$ooai:zaguan.unizar.es:75769$$particulos$$pdriver
000075769 951__ $$a2020-01-08-09:30:26
000075769 980__ $$aARTICLE