Distribution, stability, and protein interactions of Aflatoxin M₁ in fresh cheese

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• 作者：Guadalupe Chavarrí ; a^a ; ^c ; Andrea Molina^c ; ^d ; Astrid Leiva^c ; Geovanna Mé ; ndez^c ; Eric Wong-Gonzá ; lez^a ; ^b ; Marianela Corté ; s-Muñ ; oz^a ; ^b ; Cé ; sar Rodrí ; guez^e ; ^f ; Fabio Granados-Chinchilla^c ; ^{fabio.granados@ucr.ac.cr}
• 关键词：Aflatoxin M1 ; Fresh cheese ; Milk ; Whey ; Cheese manufacturing ; Milk protein interactions
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：581-586
• 全文大小：660 K
• 卷排序：73

文摘

AFM1 in fresh cheese is retained, on a higher proportion, in whey rather than in cheese. Dairy proteins exhibit a differential in vitro affinity towards AFM1. Whey proteins bind more strongly AFM1 than cheese proteins. The remnant AFM1 in cheese is released during storage through further dewheying. AFM1 decontamination is also related with the increase of lactic acid bacteria and protein loss during storage.