TITLE:
A Rapid Electrophoresis Method on Agarose Gel to Characterise Dairy Protein Aggregates
AUTHORS:
Laetitia Gemelas, Pascal Degraeve, Marion Morand, Arnaud Hallier, Yann Demarigny
KEYWORDS:
Heat Treatment of Milk, Dairy Protein Aggregates, Agarose Gel Electrophoresis
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.4,
April
26,
2018
ABSTRACT: Heat treatment of milk may cause whey proteins and caseins to form aggregates. These soluble and micellar aggregates and their other properties (size, composition, shape, etc.) can affect the techno-functionalities to the milk, conferring interesting or negative features depending on the application in dairy industries. In this study, we propose a new approach to characterise those protein aggregates. SDS-agarose electrophoresis is followed by the calculation of a retention factor (Rf) for each protein spot. Rf allows milk aggregates to be compared qualitatively under the same conditions. This method could be transposed to the dairy industry for a better knowledge of the milk subsequent to heat treatment.