A radioimmunoassay (RIA) method for progesterone has been developed. It has been validated for the determination of progesterone in cow skim milk. The main reagents used in the development work were prepared and characterized in-house. The assay uses a radioiodinated tracer purified by gel filtration on Sephadex G-25, standards prepared in skim milk and coated tubes with specific antibodies as the solid phase (separation system). The radiochemical purity of the tracer was greater than 95%, the maximum binding using solid phase reached 43% and the nonspecific binding didn't exceed 5%. Series of progesterone standards using milk matrix with concentration ranging from 0 to 40ng/mL were prepared. Detection limit of the assay was 0.13ng/mL and the precision evaluation gives an intra and inter-assay coefficient variations between 4.94% and 12.66%. The recovery obtained with skim milk samples was 84% to 119% and the parallelism test indicated good linearity (R > 0.99). The clinical tests give high correlation coefficient (r = 0.998) between progesterone concentrations of cow's skim milk assayed using developed progesterone RIA kit and commercial progesterone kit.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1080/15321819.2019.1708386 | DOI Listing |
Foods
January 2025
Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.
Protein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves texture, viscosity, and overall sensory properties-key factors that influence consumer acceptance. The main objective of this study was to evaluate the influence of casein and whey protein preparations on the physicochemical properties, viability of lactic acid bacteria, and sensory attributes of yogurts.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark. Electronic address:
The efficiency of ultrafiltration (UF) of acidified skim milk (SM) is impaired by protein aggregation and mineral scaling. The aim of this study is to assess the potential of acidification by electrodialysis with bipolar membranes (EDBM), in comparison with citric acid (CA), prior to the UF process on filtration performance, fouling and composition of the protein concentrates. Electro-acidification, facilitated by a water-splitting reaction, decreased the pH of milk to ∼ 5.
View Article and Find Full Text PDFMolecules
December 2024
Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland.
Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12-0.
View Article and Find Full Text PDFFood Sci Biotechnol
January 2025
Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354 Republic of Korea.
Biotechnol Appl Biochem
December 2024
Department of Life Sciences, Hemchandracharya North Gujarat University, Patan, Gujarat, India.
Two marine-derived bacteria, Bacillus paralicheniformis (HR-1) and Bacillus haynesii (HR-5), were isolated from sediments and identified using 16S ribosomal RNA gene amplification and sequencing as well as biochemical analysis. The development of a bacterial consortium (HR-1 & HR-5) from these two bacteria was used to increase the production of the protease enzyme under various conditions, including fermentation media, carbon and nitrogen sources (1% w/v), different pH levels, incubation time, and the obtained enzyme, were detected using SDS-PAGE followed by purification. Bacterial consortium HR-1 & HR-5 exhibited maximum protease production (330.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!