Detección de glucomacropéptido por electroforesis como indicador de adulteración de leche con suero.

Abstract

The research is for the detection of glycomacropeptide by electrophoresis, as an indicator of adulteration of milk with whey. The objective was to determine said alteration, by detecting the glycomacropeptide, protein found only in the serum. It was held in the company TESTFARM, in Santo Domingo. Using experimental design, glycomacropeptide was isolated by sequential precipitation with trichloroacetic acid, gel electrophoresis and poliacrilamidadodecil sodium sulfate, separating native and denatured proteins. Materials were used as samples of fresh milk, intentionally adulterated with whey in a ratio of 0%, 5%, 10%, 20% and 40%, and the electrofotometómetro.

The results shown that glycomacropeptide detection of electrophoretically milks were positive with 5%, 10%, 20% and 40% adulteration, it means that the raised technique determines adulteration. The glycomacropeptide was evident as a band of 20.9 kDa in reading.

It was concluded that the method used determined adulteration and is a specific and sensitive parameter in this determination, which does not happen with the evaluation of physical and chemical parameters of milk. Only pH and organoleptic characteristics tend to decrease as the percentage increases of whey.

It is recommended to carry out larger number of studies in Ecuador to determine the true extent of the adulteration of milk. Also it validates the methodology and the application to the dairy industry. A comparison between the method with other like ELISA and High Performance Liquid Chromatography (HPLC) is recommended to be performed.