RT info:eu-repo/semantics/article
T1 Analysis of bovine whey proteins in soybean dairy-like products by capillary electrophoresis
A1 García Ruiz, Carmen
A1 Torre Roldán, María Mercedes
A1 Marina Alegre, María Luisa
K1 Whey
K1 Soybean
K1 Food analysis
K1 Proteins
K1 Lactalbumin
K1 Lactoglobulins
K1 Ciencia
K1 Química analítica e industrial
K1 Science
K1 Chemistry, analytic and technical
AB The simultaneous separation of bovine whey proteins [a-lactalbumin and b-lactoglobulin (A1B)] and soybean proteinswas performed, for the first time, by capillary electrophoresis. Different experimental conditions were tested. The mostsuitable consisted of 0.050 M phosphate buffer (pH 8) with 1 M urea and 1.2 mg/ml methylhydroxyethylcellulose, UVdetection at 280 nm, 15 kV applied voltage, and 308C temperature. Quantitation of bovine whey proteins in a commercialpowdered soybean milk manufactured by adding bovine whey to its formulation was performed using the calibration methodof the external standard. Direct injection of a solution of the powdered soybean milk only enabled quantitation ofa-lactalbumin in the commercial sample. Detection of b-lactoglobulin (A1B) required acid precipitation of the solution ofthe sample in order to concentrate bovine whey proteins in the supernatant prior to the analysis of this protein in the wheyobtained. Since a-lactalbumin could also be quantitated from the injection of the whey, the simultaneous determination ofa-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 representprotein 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.
PB Elsevier
SN 0021-9673
YR 1999
FD 1999
LK http://hdl.handle.net/10017/1363
UL http://hdl.handle.net/10017/1363
LA eng
NO Universidad de Alcalá
DS MINDS@UW
RD 24-abr-2024