Application of ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (Orbitrap™) for the determination of beta-casein phenotypes in cow milk

Abstract

The objective of this study was to determine the β-CN phenotypes in cow milk collected from HF and cross-bred HF dairy cattle in Phu Dong, Vietnam. In total, 85 samples of raw milk were collected from 85 individual cows. Beta-casein (β-CN) phenotypes in cow milk were determined using ultra-high performance liquid chromatography coupled to high resolution mass spectrometry (UHPLC-HRMS). The results showed that three β-CN variants A1, A2 and I were detected and identified in the milk samples. Five β-CN phenotypes A1A1, A1A2, A1I, A2A2 and A2I were found with percentages of 0.035, 0.400, 0.059, 0.482 and 0.024, respectively. The higher proportion of β-CN phenotype A2A2 compared to other phenotypes was expected because of changes in dairy cow breeding in Phu Dong, Vietnam.

Keywords

Bovine casein proteins, Cow breeds, Orbitrap™, UHPLC-HRMS, β-CN phenotype, β-CN variant, Casein, High performance liquid chromatography, Mammals, Mass spectrometry, Beta-casein, Cow breeds, Dairy cattles, High resolution mass spectrometry, Milk sample, Orbitrap, UHPLC-HRMS, Ultra-high performance liquid chromatographies, Dairies, beta casein, milk protein, Article, cow milk, cross breeding, dairy cattle, female, Holstein-Friesian cattle, in vitro study, lactation, male, mass spectrometry, nonhuman, raw milk, ultra performance liquid chromatography, Viet Nam

Document Type

Journal Article

Date of Publication

1-1-2020

Publication Title

Food Chemistry

Publisher

Elsevier

School

School of Science

RAS ID

34011

Comments

Nguyen, D. D., Solah, V. A., Busetti, F., Smolenski, G., & Cooney, T. (2020). Application of ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (Orbitrap™) for the determination of beta-casein phenotypes in cow milk. Food Chemistry, 307, Article 125532. https://doi.org/10.1016/j.foodchem.2019.125532

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Link to publisher version (DOI)

10.1016/j.foodchem.2019.125532