دراسة تأثير عمليات المعالجة UHT والحفظ تتراباك علي محتوي الحليب من البروتينات في مدينة دمشق

الموضوعات

طب

روابط وملفات

التعريف والنوع

رقم الوثيقة

fc5e8f1d-515e-4a9e-b49c-68cc7c715c8b

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

1964418_1.pdf

بيانات النشر

ترجمة العنوان

Study The Effect Of UHT Treatment And Conservation Operations Tetra Pak On The Content Of The Milk Proteins In The City Of Damascus

ألقاب المؤلفين

[{"name_ar":"جمعة الزهوري","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"وسام علي","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

Arabic

المصدر والدورية

اسم المصدر

دراسة تأثير عمليات المعالجة UHT والحفظ تتراباك علي محتوي الحليب من البروتينات في مدينة دمشق

المحتوى والصفحات

عدد الصفحات

0

ترجمة الملخص

Objective: The goal of this study was to investigate the effect of ultra-heat treatment (UHT) and storage at room temperature for 6 months (Tetra Pak) on the protein contents in UHT versus fresh milk samples using two protein analytical methods; Amido-Black-binding method in comparison with the standard method of Kjeldahl. Methods: Protein contents were determined using Kjeldahl and Amido black methods in 20 samples of fresh milk, 20 samples of milk collected immediately post-ultra-heat treatment of milk, and 20 ultra-heated samples after six-month storage at room temperature. Samples were digested using concentrated sulfuric acid at high temperatures and assayed using Automated Kjeldahl (Foss, Kjeltec ™ 8200), whereas, undigested samples were mixed with Amido Black and the density of color was measured against an Amido black dilution series at a wavelength of 610 nm. Statistical analysis was conducted using Graph Pad Prism version5.2, and p value below 0.05 was considered significant .Results: The average concentrations of protein in fresh milk samples were (2.84 ± 0.097 g/100ml) versus (2.95 ± 0.006g/100ml) using Kjeldahl and Amido Black, respectively. In ultra-heat treated milk samples, the average concentrations of protein were (2.93 ± 0.012 g/100ml) versus (2.94 ± 0.014 g/100ml) in comparison with (2.92 ± 0.044 g/100ml) versus (2.93 ± 0.007 g/100ml) after 6 month storage. There were statistically significant differences between the two methods regardless of the source of the milk (P< 0.001 for all comparisons). LOD was (0.240 g/100ml) versus (0.046 g/100ml) and LOQ was (0.729 g/100ml) versus (0.21g/100ml) using Kjeldahl and Amido Black, respectively .Conclusions :Both Kjeldahl and Amido Black methods revealed comparable protein concentrations in the fresh, UHT, and UHT stored milk samples. Protein values decreased slightly during the storage period, while treatment process showed mixed results. While Amido Black showed slight decreased in protein content, Kjeldahl method showed a slight increase. The Amido Black binding method proved to be a fast (≥ 30 min), simple to operate, cost effective, reliable, and easily adaptable method in the settings of routine protein content determination in milk. Moreover, it neither demands nor generates hazardous chemicals, which places this method as a safe and green technology. Our data suggest that the Amido Black binding method may serve as an alternative Kjeldahl’s in routine laboratory settings

إشراف وإعداد

الإشراف

جمعة الزهوري

الإعداد

وسام علي

الاقتباسات الببليوغرافية