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dc.contributor.authorGarcía Ruiz, Carmen 
dc.contributor.authorTorre Roldán, María Mercedes 
dc.contributor.authorMarina Alegre, María Luisa 
dc.date.accessioned2008-03-03T09:50:46Z
dc.date.available2008-03-03T09:50:46Z
dc.date.issued1999
dc.identifier.bibliographicCitationJournal of Chromatography A, 1999, v. 859, p. 77-86en
dc.identifier.issn0021-9673
dc.identifier.urihttp://hdl.handle.net/10017/1363
dc.description.abstractThe simultaneous separation of bovine whey proteins [a-lactalbumin and b-lactoglobulin (A1B)] and soybean proteins was performed, for the first time, by capillary electrophoresis. Different experimental conditions were tested. The most suitable consisted of 0.050 M phosphate buffer (pH 8) with 1 M urea and 1.2 mg/ml methylhydroxyethylcellulose, UV detection at 280 nm, 15 kV applied voltage, and 308C temperature. Quantitation of bovine whey proteins in a commercial powdered soybean milk manufactured by adding bovine whey to its formulation was performed using the calibration method of the external standard. Direct injection of a solution of the powdered soybean milk only enabled quantitation of a-lactalbumin in the commercial sample. Detection of b-lactoglobulin (A1B) required acid precipitation of the solution of the sample in order to concentrate bovine whey proteins in the supernatant prior to the analysis of this protein in the whey obtained. Since a-lactalbumin could also be quantitated from the injection of the whey, the simultaneous determination of a-lactalbumin and b-lactoglobulin (A1B) was possible upon acid precipitation of the powdered soybean milk solution. Detection limits obtained were 14 mg/g sol. for a-lactalbumin and 52 mg/g sol. for b-lactoglobulin (A1B) which represent protein concentrations about 60 mg/100 g sample for a-lactalbumin and 100 mg/100 g sample for b-lactoglobulin (A1B).  1999 Elsevier Science B.V. All rights reserved.en
dc.description.sponsorshipUniversidad de Alcaláes_ES
dc.description.sponsorshipComunidad de Madrides_ES
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherElsevieren
dc.rights(c) Elsevier Science, 1999
dc.subjectWheyen
dc.subjectSoybeanen
dc.subjectFood analysisen
dc.subjectProteinsen
dc.subjectLactalbuminen
dc.subjectLactoglobulinsen
dc.titleAnalysis of bovine whey proteins in soybean dairy-like products by capillary electrophoresisen
dc.typeinfo:eu-repo/semantics/articleen
dc.subject.ecienciaCienciaes_ES
dc.subject.ecienciaQuímica analítica e industriales_ES
dc.subject.ecienciaScienceen
dc.subject.ecienciaChemistry, analytic and technicalen
dc.contributor.affiliationUniversidad de Alcalá. Departamento de Química Analítica e Ingeniería Químicaes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/S0021-9673(99)00838-9
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.identifier.doi10.1016/S0021-9673(99)00838-9
dc.relation.projectIDinfo:eu-repo/grantAgreement/UAH//E002%2F98/ES//es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/CAM//COR 0035%2F94/ES//es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/CAM//06G%2F047%2F96/ES//es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen


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