Selenium content of sheep's milk and its distribution in protein fractions

  • Peter Van Dael
  • Lihua Shen
  • Roland Van Renterghem
  • Hendrik Deelstra
Original Paper
Received:

Abstract

The selenium (Se) distribution in sheep's milk is reported. Skim milk was found to contain the major part (98%) of total milk Se. The Se distribution over casein and whey protein fractions depends on the separation method used, but irrespective of these methods, skim milk Se is mainly associated with the casein fraction (>68%). Approximately 11%, 4% and 17% Se is removed by dialysis (molecular mass cut-off 10–12 kDa) from skim milk, casein and whey respectively, indicating a major association of Se with milk proteins. This observation is confirmed through Se analysis of individual caseins and whey proteins isolated through ion-exchange chromatography and gel filtration. Se concentrations of the different isolated milk proteins show considerable variations (caseins, 304–750 ng Se/g; whey proteins, 241–806 ng Se/g).

Keywords

Selenium Protein Fraction Skim Milk Whey Protein Milk Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Der Selengehalt von Schafsmilch und seine Verteilung in den Proteinfraktionen

Zusammenfassung

Diese Studie bespricht die Selen-Verteilung in Schafsmilch. Magermilch enthält 98% des gesamten Se der Milch. Die Se-Verteilung ist abhängig von der Trennungstechnik bei der Abscheidung des Caseins und der Molkenproteine. Das Selen befindet sich in der Magermilch, hauptsächlich in der Casein-Fraktion (>68%). Ungefähr 11% bzw. 4% bzw. 17% des Se wurden aus Magermilch bzw. Casein bzw. Molke durch Dialyse (molekulare Ausschaltung 10–12 kDa) entfernt, was auf eine Assoziation von Se mit den Milchproteinen hinweist. Dies wird bestätigt durch eine spezielle Se-analyse des Caseins und den Molkeproteinen mit Hilfe der Ionen-austauschchromatographie bzw. Gelfiltration. Der Segehalt der isolierten Milchproteine zeigt bemerkenswerte Unterschiede: Casein: 304–750 ng Se/g; Molkenproteine: 241–806 ng Se/g.

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Copyright information

© Springer-Verlag 1993

Authors and Affiliations

  • Peter Van Dael
    • 1
  • Lihua Shen
    • 1
  • Roland Van Renterghem
    • 2
  • Hendrik Deelstra
    • 1
  1. 1.Laboratory of Food Sciences, Department of Pharmaceutical SciencesUniversity of Antwerp (UIA)WilrijkBelgium
  2. 2.Government Dairy Research StationMelleBelgium

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