Linearization of the Bradford protein assay to application in cow milk proteins quantification by UV-Vis spectrophotometry method.
Reliable methods for determination and quantification of total protein in food are essential information to ensure quality and safety of food trade. The objective of this study was to evaluate the linearity of calibration curves obtained from different proteins (blood serum albumin-BSA, α-LA, β-LG,...
| Autores: | ; ; ; ; ; |
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| Tipo de documento: | Artículo |
| Estado: | Published version |
| Fecha de publicación: | 2014 |
| País: | Brasil |
| Institución: | EMBRAPA |
| Repositorio: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
| Lenguaje: | Inglés |
| OAI Identifier: | oai:www.alice.cnptia.embrapa.br:doc/1011872 |
| Acceso en línea: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1011872 https://doi.org/10.14295/2238-6416.v69i6.350 |
| Nivel de acceso: | Acceso abierto |
| Palabra clave: | Bovine Skimmed milk Spectrophotometry Proteins quantification BSA beta-casein |
| Sumario: | Reliable methods for determination and quantification of total protein in food are essential information to ensure quality and safety of food trade. The objective of this study was to evaluate the linearity of calibration curves obtained from different proteins (blood serum albumin-BSA, α-LA, β-LG, caseins (CN): αs, β and κ-CAS) with the reagent of Bradford. Comercial UHT skimmed bovine milk was analyzed for the determination of total protein using the Bradford method by reading at 595 nm. The determination of the concentrations of total milk protein was achieved by linear regression. The Bradford method showed a high sensitivity for the determination of total proteins in bovine milk dilution 1:25 to values closer to those obtained by the Kjeldahl method. The results showed that the calibration curve of standard proteins β-CN and BSA obtained better linearity with less variation in the absorbance measurements for the determination of total protein of milk. |
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