Allergenic proteins in sheep milk
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F11%3A43870427" target="_blank" >RIV/62157124:16270/11:43870427 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Allergenic proteins in sheep milk
Popis výsledku v původním jazyce
The aim of the work was to determine allergenic proteins in sheep milk by RP-HPLC method. Forty samples of sheep milk were analyzed. The sheep were mainly Lacaune breed. The minor breeds were Improved Wallachian and East Friesian sheep. The samples of milk were collected from sheep farm in Zlín Region in period from May to June 2010. We analyzed major allergenic proteins among which caseins, alfa-lactalbumin and beta-lactoglobulin belong. Content of caseins and whey proteins is different depending on the type of milk and their genetic variations are also various. This variability is determined not only by species of milk producing animal, but also by breed. The composition and allergenic properties of sheep, goat's and cow's milk are also different. The sheep milk contained 13.23 % of alfa-lactalbumin and 86.77 % of beta-lactoglobulin from total whey proteins. Casein in sheep milk were represent in amounts: alfaS1-casein 23.26 %, alfaS2-casein 3.63 %, beta-casein 42.15 %, kappa-casein
Název v anglickém jazyce
Allergenic proteins in sheep milk
Popis výsledku anglicky
The aim of the work was to determine allergenic proteins in sheep milk by RP-HPLC method. Forty samples of sheep milk were analyzed. The sheep were mainly Lacaune breed. The minor breeds were Improved Wallachian and East Friesian sheep. The samples of milk were collected from sheep farm in Zlín Region in period from May to June 2010. We analyzed major allergenic proteins among which caseins, alfa-lactalbumin and beta-lactoglobulin belong. Content of caseins and whey proteins is different depending on the type of milk and their genetic variations are also various. This variability is determined not only by species of milk producing animal, but also by breed. The composition and allergenic properties of sheep, goat's and cow's milk are also different. The sheep milk contained 13.23 % of alfa-lactalbumin and 86.77 % of beta-lactoglobulin from total whey proteins. Casein in sheep milk were represent in amounts: alfaS1-casein 23.26 %, alfaS2-casein 3.63 %, beta-casein 42.15 %, kappa-casein
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2011
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Potravinárstvo
ISSN
1337-0960
e-ISSN
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Svazek periodika
5
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
SK - Slovenská republika
Počet stran výsledku
3
Strana od-do
396-398
Kód UT WoS článku
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EID výsledku v databázi Scopus
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