Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product

Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product Publisher

Mirabzadeh M¹ ; Khanavi M² ; Golestani A³ ; Shamsardekani MR¹ ; Rahimi R¹ ; Sahraei Z⁴ ; Moghaddam G⁵ ; Khoshayand MR⁵ ; Hajimahmoodi M⁵

Show Affiliations

1. Department of Traditional Pharmacy, Faculty of Traditional Medicine, Tehran University of Medical Sciences, Tehran, Iran
2. Department of Pharmacognosy, Faculty of Pharmacy and Medicinal Plants Research Center, Tehran University of Medical Sciences, Tehran, Iran
3. Department of Biochemistry, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
4. Department of Clinical Pharmacy, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
5. Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran

Source: Analytical Chemistry Letters Published:2015

Abstract

The effects of vinegar and oxymel solutions (used in Iranian traditional medicine) and processing temperatures (75, 85 and 100°C) on the milk coagulation was studied to identify and determine the protein indicators of resulting whey. The HPLC (high performance liquid chromatography) analysis showed that the α-lactalbumin (ALA) and β-lactoglobulin (BLG) contents of resulting whey reduced significantly, when the coagulation temperature increased from 75 to 100°C. In both solutions and at 75°C processing temperature, the BLG of final whey protein was significantly more (∼ 60-70 %) than ALA content. The reverse process happened at 85°C, and the ALA content became much higher than BLG. A significantly higher content of ALA was recovered once the combination of oxymel and vinegar solutions with milk reached to respectively ∼ 10 and 0.3 % and milk protein was coagulated at 85°C. Overall, there is a good possibility to make a milk whey with high content of desirable ALA and negligible concentrations of BLG to convert cow's milk proteins to human's milk as it was the main intention in Iranian Traditional Medicine method. © 2015 Har Krishan Bhalla & Sons.

Style	Citing Format
MLA	Mirabzadeh M, et al.. "Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product." Analytical Chemistry Letters, vol. 5, no. 1, 2015, pp. 12-20.
APA	Mirabzadeh M, Khanavi M, Golestani A, Shamsardekani MR, Rahimi R, Sahraei Z, Moghaddam G, Khoshayand MR, Hajimahmoodi M (2015). Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product. Analytical Chemistry Letters, 5(1), 12-20.
Chicago	Mirabzadeh M, Khanavi M, Golestani A, Shamsardekani MR, Rahimi R, Sahraei Z, Moghaddam G, Khoshayand MR, Hajimahmoodi M. "Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product." Analytical Chemistry Letters 5, no. 1 (2015): 12-20.
Harvard	Mirabzadeh M et al. (2015) 'Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product', Analytical Chemistry Letters, 5(1), pp. 12-20.
Vancouver	Mirabzadeh M, Khanavi M, Golestani A, Shamsardekani MR, Rahimi R, Sahraei Z, et al.. Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product. Analytical Chemistry Letters. 2015;5(1):12-20.
BibTex	@article{ author = {Mirabzadeh M and Khanavi M and Golestani A and Shamsardekani MR and Rahimi R and Sahraei Z and Moghaddam G and Khoshayand MR and Hajimahmoodi M}, title = {Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product}, journal = {Analytical Chemistry Letters}, volume = {5}, number = {1}, pages = {12-20}, year = {2015} }
RIS	TY - JOUR AU - Mirabzadeh M AU - Khanavi M AU - Golestani A AU - Shamsardekani MR AU - Rahimi R AU - Sahraei Z AU - Moghaddam G AU - Khoshayand MR AU - Hajimahmoodi M TI - Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product JO - Analytical Chemistry Letters VL - 5 IS - 1 SP - 12 EP - 20 PY - 2015 ER -

Style

Citing Format

MLA

Mirabzadeh M, et al.. "Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product." Analytical Chemistry Letters, vol. 5, no. 1, 2015, pp. 12-20.

APA

Mirabzadeh M, Khanavi M, Golestani A, Shamsardekani MR, Rahimi R, Sahraei Z, Moghaddam G, Khoshayand MR, Hajimahmoodi M (2015). Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product. Analytical Chemistry Letters, 5(1), 12-20.

Chicago

Mirabzadeh M, Khanavi M, Golestani A, Shamsardekani MR, Rahimi R, Sahraei Z, Moghaddam G, Khoshayand MR, Hajimahmoodi M. "Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product." Analytical Chemistry Letters 5, no. 1 (2015): 12-20.

Harvard

Mirabzadeh M et al. (2015) 'Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product', Analytical Chemistry Letters, 5(1), pp. 12-20.

Vancouver

Mirabzadeh M, Khanavi M, Golestani A, Shamsardekani MR, Rahimi R, Sahraei Z, et al.. Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product. Analytical Chemistry Letters. 2015;5(1):12-20.

BibTex

@article{ author = {Mirabzadeh M and Khanavi M and Golestani A and Shamsardekani MR and Rahimi R and Sahraei Z and Moghaddam G and Khoshayand MR and Hajimahmoodi M}, title = {Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product}, journal = {Analytical Chemistry Letters}, volume = {5}, number = {1}, pages = {12-20}, year = {2015} }

RIS

TY - JOUR
AU - Mirabzadeh M
AU - Khanavi M
AU - Golestani A
AU - Shamsardekani MR
AU - Rahimi R
AU - Sahraei Z
AU - Moghaddam G
AU - Khoshayand MR
AU - Hajimahmoodi M
TI - Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting Α-Lactalbumin and Β-Lactoglobulin Proteins in the Final Whey Product
JO - Analytical Chemistry Letters
VL - 5
IS - 1
SP - 12
EP - 20
PY - 2015
ER -

Science Communicator Platform

Authors

Authors Affiliations

Abstract