Separation and quantification of milk proteins with the addition of cheese whey by lab-on-a-chip

Authors

  • Alessa Siqueira de Oliveira dos Santos Universidade Federal de Juiz de Fora, Faculdade de Farmácia, Rua José Lourenço Kelmer, s/no, Campus Universitário, São Pedro, CEP 36036-900 Juiz de Fora, MG.
  • Hyago Passe Pereira Universidade Federal de Juiz de Fora, Instituto de Ciências Biológicas, Rua José Lourenço Kelmer, s/no, Campus Universitário, São Pedro, CEP 36036-900 Juiz de Fora, MG.
  • Gisele Nogueira Fogaça Universidade Federal de Juiz de Fora, Faculdade de Farmácia, Rua José Lourenço Kelmer, s/no, Campus Universitário, São Pedro, CEP 36036-900 Juiz de Fora, MG.
  • Vaneida Maria Meurer Universidade Federal de Juiz de Fora, Faculdade de Farmácia, Rua José Lourenço Kelmer, s/no, Campus Universitário, São Pedro, CEP 36036-900 Juiz de Fora, MG.
  • Marco Antônio Moreira Furtado Universidade Federal de Juiz de Fora, Faculdade de Farmácia, Rua José Lourenço Kelmer, s/no, Campus Universitário, São Pedro, CEP 36036-900 Juiz de Fora, MG.
  • Cristiano Amâncio Vieira Borges Embrapa Gado de Leite, Rua Eugênio do Nascimento, no 610, Dom Bosco, CEP 36038-330 Juiz de Fora, MG.
  • Mayara Morena Del Cambre Amaral Weller Universidade Federal do Espírito Santo, Departamento de Zootecnia, Alto Universitário, s/no, Guararema, CEP 29500-000 Alegre, ES.
  • Marta Fonseca Martins Embrapa Gado de Leite, Rua Eugênio do Nascimento, no 610, Dom Bosco, CEP 36038-330 Juiz de Fora, MG.

Keywords:

electrophoresis, microfluidic electrophoresis, milk fraud, milk quality

Abstract

The objective of this work was to evaluate microfluidic chip electrophoresis, known as lab-on-a-chip technique, for the detection of milk adulteration using cheese whey in comparison with SDS-PAGE. Raw, pasteurized, processed at an ultra-high temperature (UHT), and powdered milk samples received increasing concentrations of cheese whey (0, 1, 2.5, 5, 10, 20, 30, 50, and 100% v/v), and were subjected to lab-on-a-chip electrophoresis and SDS-PAGE to detect their mixtures. The lab-on-a-chip methodology was able to separate and quantify milk proteins. In addition, the tested technique is easy, rapid, sensitive, and can detect the addition of cheese whey in milk from the lowest level tested (1%) for milk proteins α-casein and β-casein.

Downloads

Published

2024-03-22

How to Cite

Santos, A. S. de O. dos, Pereira, H. P., Fogaça, G. N., Meurer, V. M., Furtado, M. A. M., Borges, C. A. V., … Martins, M. F. (2024). Separation and quantification of milk proteins with the addition of cheese whey by <i>lab-on-a-chip<i/>. Pesquisa Agropecuaria Brasileira, 58(AA), e03099. Retrieved from https://apct.sede.embrapa.br/pab/article/view/27320

Issue

V.58, Jan./Dec., 2023 :Continuos publication

Section

VETERINARY SCIENCE