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Analysis of α-lactalbumin, β-lactoglobulin A and B in whey protein powder, colostrum, raw milk, and infant formula by CE and LC

Analysis of α-lactalbumin, β-lactoglobulin A and B in whey protein powder, colostrum, raw milk,... Two analytical methods, capillary electrophoresis (CE) with UV detection and high-performance liquid chromatography (HPLC) with photodiode array detection, were developed for the determination of α-lactalbumin (α-Lac), β-lactoglobulin A (β-Lg A), and β-lactoglobulin B (β-Lg B) in whey protein powder, colostrum, raw milk, and infant formula. The CE analysis was performed in a bare fused silica capillary (57 cm × 50 μm, effective length 50 cm) with a separation buffer consisting of 0.5 mol L−1 boric acid, 0.025 mol L−1 hydroxypropyl-β-cyclodextrin, and 0.8 g L−1 poly(ethylene oxide) 4,000,000 at pH 9.10. The HPLC analysis was performed on a CAPCELL PAK C8 SG 300 (200 × 4.6 mm, 5-μm particles) column with a gradient mobile phase mixture consisting of acetonitrile and water containing trifluoroacetic acid. The CE method is suitable for the simultaneous determination of α-Lac, β-Lg A, and β-Lg B in whey powder, colostrum, and raw bovine milk, whereas the HPLC method can only be used for quantitative assays of β-Lg A and β-Lg B due to the co-elution of lactoferrin with α-Lac. Recoveries for both methods over the concentration range were between 90.7% and 116.8%. Whey protein powder had the highest content of the above three proteins. The contents of α-Lac in infant formula increased with the raise of age stage. Infant formula with the same age stage but different brands and countries had significant differences in the content of α-Lac. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Analysis of α-lactalbumin, β-lactoglobulin A and B in whey protein powder, colostrum, raw milk, and infant formula by CE and LC

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Publisher
Springer Journals
Copyright
Copyright © 2011 by INRA and Springer Science+Business Media B.V.
Subject
Chemistry; Agriculture; Food Science ; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-011-0006-9
Publisher site
See Article on Publisher Site

Abstract

Two analytical methods, capillary electrophoresis (CE) with UV detection and high-performance liquid chromatography (HPLC) with photodiode array detection, were developed for the determination of α-lactalbumin (α-Lac), β-lactoglobulin A (β-Lg A), and β-lactoglobulin B (β-Lg B) in whey protein powder, colostrum, raw milk, and infant formula. The CE analysis was performed in a bare fused silica capillary (57 cm × 50 μm, effective length 50 cm) with a separation buffer consisting of 0.5 mol L−1 boric acid, 0.025 mol L−1 hydroxypropyl-β-cyclodextrin, and 0.8 g L−1 poly(ethylene oxide) 4,000,000 at pH 9.10. The HPLC analysis was performed on a CAPCELL PAK C8 SG 300 (200 × 4.6 mm, 5-μm particles) column with a gradient mobile phase mixture consisting of acetonitrile and water containing trifluoroacetic acid. The CE method is suitable for the simultaneous determination of α-Lac, β-Lg A, and β-Lg B in whey powder, colostrum, and raw bovine milk, whereas the HPLC method can only be used for quantitative assays of β-Lg A and β-Lg B due to the co-elution of lactoferrin with α-Lac. Recoveries for both methods over the concentration range were between 90.7% and 116.8%. Whey protein powder had the highest content of the above three proteins. The contents of α-Lac in infant formula increased with the raise of age stage. Infant formula with the same age stage but different brands and countries had significant differences in the content of α-Lac.

Journal

Dairy Science & TechnologySpringer Journals

Published: Feb 12, 2011

References