Determination of glucosamine and lactose in milk-based formulae by high-performance liquid chromatography

Wang, Xinmin; Zhang, Ruili; Lv, Zhihua; Wang, Yuanhong; Tingfu, Jiang

doi:10.1016/j.jfca.2007.10.006

Cited by 33 publications

(13 citation statements)

References 16 publications

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“…Over all detectors coupled to HPLC, the refractive index detector (RID) is the most widely used for sugars because no fluorophore (fluorescence detector) or chromophore (UV detector) is necessary; in other words, no derivatization is required. The HPLC-RID was commonly used for the determination of lactose, lactulose, and some other monosaccharides in variety of dairy foods, for instance, milk [55][56][57][58], whey permeate [59], cheese [60], and also in some of the milk-based infant formulae [61][62][63].…”

Section: Liquid Chromatographymentioning

confidence: 99%

Advances in Fractionation and Analysis of Milk Carbohydrates

Nagaraj¹,

Upadhyay²,

Nath³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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Lactose is a principal component of the milk obtained from the mammals. Milk also contains several other sugars such as monosaccharides and oligosaccharides in low concentrations. Lactose has reactive functional groups and can be converted to valuable food-grade derivatives for commercial applications through chemical and/or enzymatic reactions. Physical and chemical properties of carbohydrates determine the methods that can be used for their fractionation and purification. In this chapter, the advanced extraction techniques for fractionation and analytical methodologies applied for the determination of different carbohydrates of milk (lactose, lactulose, and oligosaccharides) are summarized.The main aim of this contribution is to provide the reader with a broad view on the recent fractionation and analytical techniques employed for the analysis of carbohydrates in dairy foods and their applications in food and pharmaceutical industry.

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Section: Liquid Chromatographymentioning

confidence: 99%

Advances in Fractionation and Analysis of Milk Carbohydrates

Nagaraj¹,

Upadhyay²,

Nath³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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“…Preparasi sampel diawali dengan pengendapan protein (Xinmin et al, 2008). Sampel sebanyak 5 mL dipipet ke labu ukur 25 mL.…”

Section: Pengukuran Derajat Glikasi Basis Konjugat Ipklaktosa Menggununclassified

Karakteristik Kimia Konjugat Isolat Protein Kedelai-Laktosa Yang Berpotensi Dalam Penurunan Alergenisitas

Asyhari

Palupi

Faridah

2018

jtip

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Soy protein isolate (SPI) is a product of soybeans possessing good functionality thus it is widely used as an ingredient in any formulation in food and beverage industries. Glycation is commonly done to ABSTRAKIsolat protein kedelai (IPK) adalah salah satu produk dari kedelai yang memiliki sifat fungsional yang baik sehingga banyak digunakan oleh industri pangan sebagai bahan formulasi berbagai makanan dan minuman. Glikasi banyak dilakukan untuk meningkatkan fungsionalitas protein dan mengurangi alergenisitas. Penelitian ini bertujuan menganalisis pengaruh waktu inkubasi IPK dengan laktosa terhadap derajat glikasi berbasis konjugat IPK-laktosa, amino bebas, dan laktosa serta mengetahui bobot molekul dan intensitas pita protein konjugat IPK-laktosa. Isolat protein diperoleh dengan pengaturan pH. Glikasi IPK dengan laktosa dilakukan dalam kondisi pH 9,5, suhu 95°C selama 0, 30, 60, dan 90 menit. Penentuan derajat glikasi pada produk konjugat IPK-laktosa dilakukan menggunakan beberapa metode yakni diantaranya metode berbasiskan TBA, HPLC, dan Bradford. Profil bobot molekul protein dianalisis menggunakan elektroforesis SDS-PAGE. Hasil penelitian menunjukkan bahwa semakin lama waktu inkubasi maka semakin besar pula derajat glikasi yang dihasilkan. Hasil elektroforesis SDS-PAGE menunjukkan bahwa kacang kedelai memiliki 13 pita protein dengan bobot molekul antara 11,8 sampai dengan 170,2 kDa. Perlakuan glikasi dengan laktosa selama inkubasi pada suhu 95°C dapat menghilangkan ataupun menurunkan intensitas pita protein dengan bobot molekul 66,6; 56,1; dan 30,9 kDa yang diduga merupakan alergen utama pada kedelai. (Li et al., 2016). Produk ini dapat digunakan sebagai ingredien pangan pada berbagai produk olahan seperti sosis, susu formula, nuget, dan sebagainya. Selain memiliki kadar protein yang tinggi, kedelai juga memiliki komponen bioaktif yang bermanfaat bagi kesehatan. Kedelai memiliki beberapa sifat fungsional seperti da-

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“…The HPLC analysis usually has to follow the clean-up techniques using precipitating agents e.g., carrez to remove the proteins off milk samples [19][20][21]. By using only carrez agents similar to Cataldi et al [21], the non-oxidative PAD and the nano-Au/GC/ECC were able to maintain their activity throughout the following HPLC detection of lactose in this milk sample.…”

Section: Determination Of Lactose In Fresh Cow Milkmentioning

confidence: 99%

Amperometric detection of carbohydrates based on the glassy carbon electrode modified with gold nano-flake layer

Nguyen

et al. 2015

Analytical Chemistry Research

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a b s t r a c tAn electro-deposition approach was established to incorporate the gold nano-flakes onto the glassy carbon electrode in electrochemical cells (nano-Au/GC/ECCs). Using pulsed amperometric detection (PAD) without any gold oxidation for cleaning (non-oxidative PAD), the nano-Au/GC/ECCs were able to maintain their activity for oxidizing of carbohydrates in a normal alkaline medium. The reproducibility of peak area was about 2 relative standard deviation (RSD,%) for 6 consecutive injections. A dynamic range of carbohydrates was obtained over a concentration range of 5-80 mg L À1 and the limits of detection (LOD) were of 2 mg L À1 for fructose and lactose and 1 mg L À1 for glucose and galactose. Moreover, the nano-Au/GC/ECC using the non-oxidative PAD was able to combine with the internal standard method for determination of lactose in fresh cow milk sample.

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Determination of glucosamine and lactose in milk-based formulae by high-performance liquid chromatography

Cited by 33 publications

References 16 publications

Advances in Fractionation and Analysis of Milk Carbohydrates

Advances in Fractionation and Analysis of Milk Carbohydrates

Karakteristik Kimia Konjugat Isolat Protein Kedelai-Laktosa Yang Berpotensi Dalam Penurunan Alergenisitas

Amperometric detection of carbohydrates based on the glassy carbon electrode modified with gold nano-flake layer

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