June 1, 2018 Thesis Open Access

Nitsuhe Legesse

DataCite XML Export

<?xml version='1.0' encoding='utf-8'?>
<resource xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://datacite.org/schema/kernel-4" xsi:schemaLocation="http://datacite.org/schema/kernel-4 http://schema.datacite.org/meta/kernel-4.1/metadata.xsd">
  <identifier identifierType="DOI">10.20372/nadre:4442</identifier>
  <creators>
    <creator>
      <creatorName>Nitsuhe Legesse</creatorName>
    </creator>
  </creators>
  <titles>
    <title>Extraction of camel's milk bioactive component (Lactoferrin) and application for extending storability of whole milk</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2018</publicationYear>
  <dates>
    <date dateType="Issued">2018-06-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Thesis</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/4442</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:4441</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/aau</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/zenodo</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;Milk must have a desirable chemical composition and must be of satisfactory hygienic quality.&lt;br&gt;
Lactoferrin is a multifunctional glycoprotein, occurring as whey protein in milk secretions of&lt;br&gt;
mammals. It shows a variety of antimicrobial, antioxidant and antiviral properties. The presence&lt;br&gt;
of iron in the environment is essential for bacterial growth. Lactoferrin binds to iron to make it&lt;br&gt;
out-of-reach for the bacteria this mechanism can destroy the bacteria. The antibacterial property&lt;br&gt;
of lactoferrin makes it suitable for potential exploitation in a variety of food applications. Since&lt;br&gt;
the importance of natural antimicrobial is increasing in demand, the present study was designed&lt;br&gt;
to extract lactoferrin from whole camel milk so as to use it as a natural preservative of whole milk&lt;br&gt;
before processing. Microfiltration, ammonium sulphate precipitation, and protein dialysis&lt;br&gt;
technology was used for the extraction of lactoferrin. Whole camel milk produced 0.93 mg/ml of&lt;br&gt;
lactoferrin, this result showed that the purification by dialysis technology was moderately good&lt;br&gt;
for the recovery of lactoferrin. The lactoferrin was further characterized through sodium dodecyl&lt;br&gt;
sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The quantification of camel lactoferrin&lt;br&gt;
was done using Bradford Assay. The antibacterial property of camel milk lactoferrin in whole milk&lt;br&gt;
was evaluated by the application of Total bacterial count. The evaluated whole milk with the&lt;br&gt;
addition of lactoferrin as a natural antimicrobial stayed for 8h at a storage temperature of 30&amp;deg;C&lt;br&gt;
with a total bacterial load of 5.36log cfu/ml. the inhibition effect of camel lactoferrin against&lt;br&gt;
pathogenic milk bacteria E. coli and Salmonella typhi. was evaluated by the application of disc&lt;br&gt;
diffusion method.&lt;/p&gt;</description>
  </descriptions>
</resource>