Improved method for the simultaneous determination of whey proteins, caseins and para-κ-casein in milk and dairy products by capillary electrophoresis
| Autor: | Volker Rothbauer, Mercedes Ramos, Ingolf Krause, María A. Manso, Beatriz Miralles, Lourdes Amigo |
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| Přispěvatelé: | Comisión Interministerial de Ciencia y Tecnología, CICYT (España), Ministerio de Educación y Cultura (España) |
| Rok vydání: | 2001 |
| Předmět: |
Whey protein
Biochemistry Analytical Chemistry chemistry.chemical_compound Capillary electrophoresis Cheese Casein Animals Chromatography Food analysis Organic Chemistry Electrophoresis Capillary Proteins Caseins General Medicine Milk Proteins Lactoglobulin Electrophoresis Milk chemistry Ionic strength Whey proteins Urea Dairy Products Citric acid Quantitative analysis (chemistry) |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 0021-9673 |
| DOI: | 10.1016/s0021-9673(01)00617-3 |
| Popis: | A capillary electrophoresis method for the simultaneous determination of whey proteins, caseins and their degradation products, such as para-κ-casein, was proposed. The effect of several parameters (pH, ionic strength and concentration of urea in the electrophoresis buffer and applied voltage) on the analysis time and on the separation efficiency of the major milk proteins was studied. Using a hydrophilically coated capillary, in combination with electrophoresis buffer 0.48 M citric acid–13.6 mM citrate–4.8 M urea at pH 2.3, and a separation voltage of 25 kV, a complete separation of β-lactoglobulin and para-κ-casein was achieved, permitting the quantification of both components. This work was supported by project SMT 4-CT97-2208 and ALI97-0630 (Comisión Interministerial de Ciencia y Tecnologı́a). B.M. was the recipient of a fellowship from the Ministerio de Educación y Cultura, Spain. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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