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A Rapid Electrophoresis Method on Agarose Gel to Characterise Dairy Protein Aggregates

¹ Univ Lyon, ISARA Lyon, Université Lyon 1, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, ISARA, Agrapôle, Lyon, France
² Univ Lyon, Université Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, IUT Lyon 1, technopole Alimentec, rue Henri de Boissieu, BOURG-EN-BRESSE, France
³ General Mills Inc, One Global Dairy, Vienne Technical Center, Chemin des Mines Vienne, France
⁴ ISARA Lyon, Chemistry Laboratory, Lyon, France
⁵ Univ Lyon, ISARA Lyon, Université Lyon 1, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, ISARA, Agrapôle, Lyon, France

Food and Nutrition Sciences·Volume 09 (2018)·Pages 325–334·Published 17 April 2018·DOI10.4236/fns.2018.94025

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 (R f ) for each protein spot. R f 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.

KeywordsHeat Treatment of MilkDairy Protein AggregatesAgarose Gel Electrophoresis

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A Rapid Electrophoresis Method on Agarose Gel to Characterise Dairy Protein Aggregates

Abstract

References (10)