Melatonin Levels After Heat Treatment in Goat Milk: Relation of Total Protein

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dc.contributor.authorIspir, Medine
dc.contributor.authorPeker Akalin, Pinar
dc.contributor.authorKazak, Filiz
dc.contributor.authorBaspinar, Nuri
dc.date.accessioned2024-09-18T20:06:10Z
dc.date.available2024-09-18T20:06:10Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractObjective of this study was to investigate the effects of pasteurization (15 seconds at 72 degrees C) and boiling processes (5 minutes at 100 degrees C) on goat milk melatonin and total protein levels. The milk of 20 healthy goats obtained from a private goat farm were used as materials. Each milk sample was divided into 3 for raw milk. for pasteurization and for boiling process. Melatonin levels in raw. pasteurized and boiled milk were determined with commercial ELISA kit. while total protein levels were determined spectrophotometricly by manual methods. Melatonin levels in boiled milk samples (4.20 +/- 0.39 pg ml(-1)) increased (P<0.05) compared to raw milk (3.19 +/- 0.25 pg ml(-1)) samples. While there was no difference between the heat-treated groups in terms of total protein levels determined by Bradford method. the total protein levels determined by Lowry method decreased significantly in boiling process group compared to the other groups (P<0.001). Positive correlations were determined between total protein levels determined by Bradford and Lowry methods in raw (r=0.723, P<0.01.), pasteurized (r=0.838, P<0.01) and boiled (r=0.149, P<0.05) milk samples. Pasteurization process applied to goat- milk did not change milk melatonin and total protein levels, and boiling process decreased total protein levels, while increased melatonin levels. Before melatonin analysis was performed in milk by ELISA method, it was predicted that a pre-treatment of milk may be useful in order to separate melatonin from the bound protein.en_US
dc.identifier.doi10.18016/ksutarimdoga.vi.873422
dc.identifier.endpage438en_US
dc.identifier.issn2619-9149
dc.identifier.issue3en_US
dc.identifier.startpage431en_US
dc.identifier.trdizinid1119751en_US
dc.identifier.urihttps://doi.org/10.18016/ksutarimdoga.vi.873422
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1119751
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8342
dc.identifier.volume25en_US
dc.identifier.wosWOS:000807116200001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isotren_US
dc.publisherKahramanmaras Sutcu Imam Univ Rektorluguen_US
dc.relation.ispartofKsu Tarim Ve Doga Dergisi-Ksu Journal of Agriculture and Natureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBradforden_US
dc.subjectLowryen_US
dc.subjectMilk Melatoninen_US
dc.subjectToplam Proteinen_US
dc.titleMelatonin Levels After Heat Treatment in Goat Milk: Relation of Total Proteinen_US
dc.typeArticleen_US

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