Evidence map›Paper›PMID 35206011›Full record

ArticleFoods (Basel, Switzerland)2022

High-Performance Thin-Layer Chromatography-Immunostaining as a Technique for the Characterization of Whey Protein Enrichment in Edam Cheese.

Mascha Treblin, Tobias von Oesen, Jana Lüneburg, Ingrid Clawin-Rädecker, Dierk Martin, Katrin Schrader, Ralf Zink, Wolfgang Hoffmann, Jan Fritsche, Sascha Rohn

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Mascha TreblinInstitute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, D-20146 Hamburg, Germany.ORCID 0000-0002-1247-4022
Tobias von OesenDepartment of Safety and Quality of Milk and Fish Products, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany.
Jana LüneburgInstitute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, D-20146 Hamburg, Germany.
Ingrid Clawin-RädeckerDepartment of Safety and Quality of Milk and Fish Products, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany.
Dierk MartinDepartment of Safety and Quality of Milk and Fish Products, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany.
Katrin SchraderDepartment of Safety and Quality of Milk and Fish Products, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany.
Ralf ZinkCenter of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flug-Hafenallee 17, D-28199 Bremen, Germany.
Wolfgang HoffmannDepartment of Safety and Quality of Milk and Fish Products, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany.
Jan FritscheDepartment of Safety and Quality of Milk and Fish Products, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany.ORCID 0000-0002-9620-8898
Sascha RohnInstitute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, D-20146 Hamburg, Germany.ORCID 0000-0002-5009-8830

Funding

Federal Ministry of Food and Agriculture 281A107916
6 · The paper itself

Abstract

Whey protein-enriched cheese can be produced by means of a high-temperature treatment of a part of the cheese milk. In this way, the nutritional quality of the resulting cheeses can be increased while resources are conserved. High-performance thin-layer chromatography-immunostaining (HPTLC-IS) using specific β-lactoglobulin (β-LG) antibodies was applied to study the implementation and stability of β-LG in two different sample sets of whey protein-enriched Edam model cheeses, including industrial-scale ones. Two methods were compared for the extraction of the proteins/peptides from the cheese samples. By applying tryptic hydrolysis directly from a suspended cheese sample instead of a supernatant of a centrifuged suspension, a better yield was obtained for the extraction of β-LG. When applying this method, it was found that selected epitopes in the tryptic β-LG peptides remain stable over the ripening period of the cheese. For four of the tryptic β-LG peptides detected by immunostaining, the amino acid sequence was identified using MALDI-TOF-MS/MS. One of the peptides identified was the semi-tryptic peptide VYVEELKPTP. A linear relationship was found between the content of this peptide in cheese and the proportion of high-heated milk in the cheese milk. β-LG enrichment factors of 1.72 (

Indexed as

cheese ripeningepitopesHPTLC immunostainingtryptic digestionwhey protein-fortified cheeseβ-lactoglobulin

Identifiers

PMID35206011
PMCPMC8871023

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.