Zusammenfassung
Die vorliegenden Studien wurden unternommen, um die Selen-Verteilung in Kuhmilch zu charakterisieren. Magermilch enthält 93% des gesamten Selens der Milch. Ungeachtet der Trennungstechnik ist das Selen der Magermilch in der Hauptsache in der Casein-Fraktion (>55%). Ungefähr 10% bzw. 25% bzw. 10% des Selens wurden aus Magermilch bzw. Molke bzw. Casein durch Dialyse entfernt (molekulare Ausschaltung 10 kDa). Isolierung des Caseins und der Molkenproteine durch Ionenaustauschchromatographie bzw. Gelfiltration ließ die hauptsächliche Proteinbindung des Selens erkennen.κ-Casein wurde als das selenreichste Protein erkannt (550 ng/g). Der Selengehalt der anderen Caseine lag bei 153 bis 355 ng/g. Von allen Milchproteinen trug dasβ-Casein am stärksten zum gesamten Magermilch-Selen bei (33% des Gesamtselens). 17% des Selens der Magermilch war an den Molkenproteinen gebunden, und ihre Selen-Konzentration lag bei 130–270 ng/g.
Summary
The present studies were undertaken to characterize selenium distribution in cow's milk. Skim milk was found to contain 93% of the total milk selenium. Irrespective of the separation technique used, skim milk selenium was mainly found to be associated with the casein fraction (>55%). Approximately 10%, 25% and 10% of selenium was removed from skim milk, whey and casein, respectively by dialysis (molecular cut-off of 10 kDa). Isolation of individual casein and whey proteins by ion-exchange chromatography and gel filtration revealed that selenium was mainly protein bound. κ-Casein was determined to be the protein richest in selenium (550 ng/g). The selenium content of the other caseins ranged from 153 ng/g to 355 ng/g. Of all the milk proteins,β-casein contributed most to the total skim milk selenium (33% of total Se). Seventeen percent of the total skim milk selenium was associated with whey proteins and their mean selenium concentration ranged from 130 to 270 ng/g.
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Van Dael, P., Vlaemynck, G., Van Renterghem, R. et al. Selenium content of cow's milk and its distribution in protein fractions. Z Lebensm Unters Forch 192, 422–426 (1991). https://doi.org/10.1007/BF01193140
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DOI: https://doi.org/10.1007/BF01193140