Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value

Goat milk possesses a variety of biochemical composition, technological properties and bacteriological quality depending on genetic factors. Casein is the main protein that derived from goat milk which consists of alpha, beta and kappa casein. Nowadays, people are suffering from cow milk allergy. Go...

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Main Authors: Mohd Akmal, Azhar, Norshafiqa, Salim
Format: Conference or Workshop Item
Language:English
English
Published: 2016
Subjects:
Online Access:http://umpir.ump.edu.my/id/eprint/14369/1/Isolation%20and%20Molecular%20Characterization%20of%20Local%20Goat%20Milk%20Casein.pdf
http://umpir.ump.edu.my/id/eprint/14369/7/ftech-2016-akmal-Isolation%20and%20Molecular%20Characterization.pdf
http://umpir.ump.edu.my/id/eprint/14369/
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Institution: Universiti Malaysia Pahang
Language: English
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spelling my.ump.umpir.143692018-06-28T01:51:35Z http://umpir.ump.edu.my/id/eprint/14369/ Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value Mohd Akmal, Azhar Norshafiqa, Salim T Technology (General) Goat milk possesses a variety of biochemical composition, technological properties and bacteriological quality depending on genetic factors. Casein is the main protein that derived from goat milk which consists of alpha, beta and kappa casein. Nowadays, people are suffering from cow milk allergy. Goat milk can be used as alternative by people who suffer from cow milk allergy. The aim of this study is to extract casein from local breed goat milk and identify the molecular characterization of casein for nutraceutical value. The casein was successfully extracted using extraction method. Extraction is a common technique used to separate a desired substance when it is mixed with other components. As for the result of the extraction, the morphology of casein extracted from local goat milk was observed to be white in colour and was in semi-solid form. The average percentage of casein obtained was 24.25%. Then, the casein was analysed by running it in the SDS-Page. The major fraction is β-casein and the minor is α-casein that can be seen between 20kDa and 30kDa. The result obtained in this study indicates the presence of casein in local goat milk and has potential in future to be used as an alternative by people who suffer from cow milk allergy. 2016 Conference or Workshop Item PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/14369/1/Isolation%20and%20Molecular%20Characterization%20of%20Local%20Goat%20Milk%20Casein.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/14369/7/ftech-2016-akmal-Isolation%20and%20Molecular%20Characterization.pdf Mohd Akmal, Azhar and Norshafiqa, Salim (2016) Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value. In: Engineering Technology International Conference 2016, 4-5 August 2016 , Ho Chi Minh, Vietnam. pp. 1-4.. (Unpublished)
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
English
topic T Technology (General)
spellingShingle T Technology (General)
Mohd Akmal, Azhar
Norshafiqa, Salim
Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value
description Goat milk possesses a variety of biochemical composition, technological properties and bacteriological quality depending on genetic factors. Casein is the main protein that derived from goat milk which consists of alpha, beta and kappa casein. Nowadays, people are suffering from cow milk allergy. Goat milk can be used as alternative by people who suffer from cow milk allergy. The aim of this study is to extract casein from local breed goat milk and identify the molecular characterization of casein for nutraceutical value. The casein was successfully extracted using extraction method. Extraction is a common technique used to separate a desired substance when it is mixed with other components. As for the result of the extraction, the morphology of casein extracted from local goat milk was observed to be white in colour and was in semi-solid form. The average percentage of casein obtained was 24.25%. Then, the casein was analysed by running it in the SDS-Page. The major fraction is β-casein and the minor is α-casein that can be seen between 20kDa and 30kDa. The result obtained in this study indicates the presence of casein in local goat milk and has potential in future to be used as an alternative by people who suffer from cow milk allergy.
format Conference or Workshop Item
author Mohd Akmal, Azhar
Norshafiqa, Salim
author_facet Mohd Akmal, Azhar
Norshafiqa, Salim
author_sort Mohd Akmal, Azhar
title Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value
title_short Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value
title_full Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value
title_fullStr Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value
title_full_unstemmed Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value
title_sort isolation and molecular characterization of local goat milk casein for nutraceutical value
publishDate 2016
url http://umpir.ump.edu.my/id/eprint/14369/1/Isolation%20and%20Molecular%20Characterization%20of%20Local%20Goat%20Milk%20Casein.pdf
http://umpir.ump.edu.my/id/eprint/14369/7/ftech-2016-akmal-Isolation%20and%20Molecular%20Characterization.pdf
http://umpir.ump.edu.my/id/eprint/14369/
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