This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk pro...teins-ABM extracts interactions has been given.
TY - JOUR
AU - Minić, Dušanka A. Popović
AU - Milinčić, Danijel D.
AU - Kolašinac, Stefan
AU - Rac, Vladislav
AU - Petrović, Jovana
AU - Soković, Marina
AU - Banjac, Nebojša
AU - Lađarević, Jelena
AU - Vidović, Bojana B.
AU - Kostić, Aleksandar Ž.
AU - Pavlović, Vladimir B.
AU - Pešić, Mirjana B.
PY - 2023
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5222
AB - This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given.
PB - Elsevier Ltd
T2 - Food Chemistry
T1 - Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization
SP - 134299
VL - 402
DO - 10.1016/j.foodchem.2022.134299
ER -
@article{
author = "Minić, Dušanka A. Popović and Milinčić, Danijel D. and Kolašinac, Stefan and Rac, Vladislav and Petrović, Jovana and Soković, Marina and Banjac, Nebojša and Lađarević, Jelena and Vidović, Bojana B. and Kostić, Aleksandar Ž. and Pavlović, Vladimir B. and Pešić, Mirjana B.",
year = "2023",
abstract = "This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization",
pages = "134299",
volume = "402",
doi = "10.1016/j.foodchem.2022.134299"
}
Minić, D. A. P., Milinčić, D. D., Kolašinac, S., Rac, V., Petrović, J., Soković, M., Banjac, N., Lađarević, J., Vidović, B. B., Kostić, A. Ž., Pavlović, V. B.,& Pešić, M. B.. (2023). Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. in Food Chemistry
Elsevier Ltd., 402, 134299.
https://doi.org/10.1016/j.foodchem.2022.134299
Minić DAP, Milinčić DD, Kolašinac S, Rac V, Petrović J, Soković M, Banjac N, Lađarević J, Vidović BB, Kostić AŽ, Pavlović VB, Pešić MB. Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. in Food Chemistry. 2023;402:134299.
doi:10.1016/j.foodchem.2022.134299 .
Minić, Dušanka A. Popović, Milinčić, Danijel D., Kolašinac, Stefan, Rac, Vladislav, Petrović, Jovana, Soković, Marina, Banjac, Nebojša, Lađarević, Jelena, Vidović, Bojana B., Kostić, Aleksandar Ž., Pavlović, Vladimir B., Pešić, Mirjana B., "Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization" in Food Chemistry, 402 (2023):134299,
https://doi.org/10.1016/j.foodchem.2022.134299 . .
