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Fate of aflatoxin M 1 in cheese whey processing
Author(s) -
Mendonça Carla,
Venâncio Armando
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2218
Subject(s) - aflatoxin , lactose , chemistry , food science , mycotoxin , whey protein , fraction (chemistry) , atomic force microscopy , chromatography , materials science , nanotechnology
Aflatoxin M 1 (AFM 1 ) is an important mycotoxin frequently found in milk and in dairy products. It is a minor metabolic product of Aspergillus flavus and A parasiticus . However, it occurs in dairy products as a metabolite formed in cows from aflatoxin B 1 contained in animal feeds. In cheese production, AFM 1 distributes between curd and whey, being present in products derived from cheese whey processing. In this study, cheese whey from dairy processing was artificially contaminated with the mycotoxin at about 0.1 µg l −1 . Ultra‐filtration experiments of whey were carried out in order to determinate AFM 1 distribution between retentate (protein‐rich fraction) and permeate (lactose‐rich fraction). Recoveries of AFM 1 in retentate were 72.6–86.4% while, in permeate, recoveries were in the range 2.4–14.7%. Partition coefficients of AFM 1 , lactose and protein were calculated to determine whether there was an interaction between AFM 1 and protein. In all experiments, AFM 1 partition coefficient was lower than 1, whilst for lactose coefficients close to 1 were determined, showing an affinity of aflatoxin M 1 to the protein‐rich fraction (retentate). Copyright © 2005 Society of Chemical Industry