European Food Research and Technology

, Volume 243, Issue 11, pp 2065–2071 | Cite as

TGF beta2 concentration in dairy products: the effect of processing on its concentration

  • Fernanda Lopes da Silva
  • Antônio Fernandes de Carvalho
  • Moisés Simeão
  • Cleuber Raimundo da Silva
  • Guilherme Mendes da Silva
  • Pierre Schuck
  • Italo Tuler PerroneEmail author
Short Communication


This work aims to study the effect of processing on the concentration of TGF-β2, evaluating pasteurization, membrane separation, as well as vacuum evaporation and spray drying. The TGF-β content in each sample of milk taken after each processing step has been quantified by ELISA kit. Furthermore, chemical composition analysis has been performed. TGF-β2 has shown a strong correlation (0.95) with the protein content in the samples. There is no influence of pasteurization on the concentration of TGF-β2, although pasteurization affects the distribution of TGF-β2 in the whey protein fractions and casein, which can be observed in the reduction of TGF-β2 content in whey as heat treatment is applied. This trend is unlike that of microfiltration, where it has been observed that TGF-β2 was equally distributed between casein and whey proteins. The concentration obtained by vacuum evaporation showed a concentration factor less than 1 for TGF-β2 once the constituents other than TGF-β2 became more concentrated. However, spray drying showed values greater than 1, demonstrating that TGF-β2 is concentrated in greater quantities than other solid constituents of the samples.


Growth factor Heat treatment Vacuum evaporation Spray drying Microfiltration 



This work was supported by the National Counsel of Technological and Scientific Development–CNPq, by the Coordination for the Improvement of Higher Education Personnel—CAPES and by FAPEMIG.

Compliance with ethical standards

Conflict of interest

The authors has not any kind conflict of interest.

Compliance with ethics requirements

The authors has not any kind compliance with ethics requirement statements.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2017

Authors and Affiliations

  • Fernanda Lopes da Silva
    • 1
  • Antônio Fernandes de Carvalho
    • 1
  • Moisés Simeão
    • 1
  • Cleuber Raimundo da Silva
    • 1
  • Guilherme Mendes da Silva
    • 1
  • Pierre Schuck
    • 2
  • Italo Tuler Perrone
    • 1
    Email author
  1. 1.Food Technology DepartmentFederal University of Viçosa–UFVViçosaBrazil
  2. 2.INRA/AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l’ŒufRennes CedexFrance

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