Thesis Open Access
Nitsuhe Legesse
<?xml version='1.0' encoding='UTF-8'?> <record xmlns="http://www.loc.gov/MARC21/slim"> <leader>00000nam##2200000uu#4500</leader> <controlfield tag="005">20241202082802.0</controlfield> <controlfield tag="001">4442</controlfield> <datafield tag="856" ind1="4" ind2=" "> <subfield code="s">647925</subfield> <subfield code="z">md5:d45cbd5fd89e1d88df48cadeabb670f7</subfield> <subfield code="u">https://zenodo.org/record/4442/files/f1042664640.pdf</subfield> </datafield> <datafield tag="542" ind1=" " ind2=" "> <subfield code="l">open</subfield> </datafield> <datafield tag="260" ind1=" " ind2=" "> <subfield code="c">2018-06-01</subfield> </datafield> <datafield tag="909" ind1="C" ind2="O"> <subfield code="p">user-aau</subfield> <subfield code="p">user-zenodo</subfield> <subfield code="o">oai:zenodo.org:4442</subfield> </datafield> <datafield tag="100" ind1=" " ind2=" "> <subfield code="a">Nitsuhe Legesse</subfield> </datafield> <datafield tag="245" ind1=" " ind2=" "> <subfield code="a">Extraction of camel's milk bioactive component (Lactoferrin) and application for extending storability of whole milk</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">user-aau</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">user-zenodo</subfield> </datafield> <datafield tag="540" ind1=" " ind2=" "> <subfield code="u">http://www.opendefinition.org/licenses/cc-by</subfield> <subfield code="a">Creative Commons Attribution</subfield> </datafield> <datafield tag="650" ind1="1" ind2="7"> <subfield code="a">cc-by</subfield> <subfield code="2">opendefinition.org</subfield> </datafield> <datafield tag="520" ind1=" " ind2=" "> <subfield code="a"><p>Milk must have a desirable chemical composition and must be of satisfactory hygienic quality.<br> Lactoferrin is a multifunctional glycoprotein, occurring as whey protein in milk secretions of<br> mammals. It shows a variety of antimicrobial, antioxidant and antiviral properties. The presence<br> of iron in the environment is essential for bacterial growth. Lactoferrin binds to iron to make it<br> out-of-reach for the bacteria this mechanism can destroy the bacteria. The antibacterial property<br> of lactoferrin makes it suitable for potential exploitation in a variety of food applications. Since<br> the importance of natural antimicrobial is increasing in demand, the present study was designed<br> to extract lactoferrin from whole camel milk so as to use it as a natural preservative of whole milk<br> before processing. Microfiltration, ammonium sulphate precipitation, and protein dialysis<br> technology was used for the extraction of lactoferrin. Whole camel milk produced 0.93 mg/ml of<br> lactoferrin, this result showed that the purification by dialysis technology was moderately good<br> for the recovery of lactoferrin. The lactoferrin was further characterized through sodium dodecyl<br> sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The quantification of camel lactoferrin<br> was done using Bradford Assay. The antibacterial property of camel milk lactoferrin in whole milk<br> was evaluated by the application of Total bacterial count. The evaluated whole milk with the<br> addition of lactoferrin as a natural antimicrobial stayed for 8h at a storage temperature of 30&deg;C<br> with a total bacterial load of 5.36log cfu/ml. the inhibition effect of camel lactoferrin against<br> pathogenic milk bacteria E. coli and Salmonella typhi. was evaluated by the application of disc<br> diffusion method.</p></subfield> </datafield> <datafield tag="773" ind1=" " ind2=" "> <subfield code="n">doi</subfield> <subfield code="i">isVersionOf</subfield> <subfield code="a">10.20372/nadre:4441</subfield> </datafield> <datafield tag="024" ind1=" " ind2=" "> <subfield code="a">10.20372/nadre:4442</subfield> <subfield code="2">doi</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">publication</subfield> <subfield code="b">thesis</subfield> </datafield> </record>
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