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...

Full description

Bibliographic Details
Main Authors:	Mohd Akmal, Azhar, Norshafiqa, Salim
Format:	Conference or Workshop Item
Language:	English English
Published:	2016
Subjects:	T Technology (General)
Online Access:	http://umpir.ump.edu.my/id/eprint/14369/ 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

id	ump-14369
recordtype	eprints
spelling	ump-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)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
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/ 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
first_indexed	2023-09-18T22:18:03Z
last_indexed	2023-09-18T22:18:03Z
_version_	1777415469819494400

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

Similar Items