High-Performance Gel-Permeation Chromatography of Bovine Skim Milk Proteins

Dimenna, Gary P.; Segall, H. J.

doi:10.1080/01483918108059961

Cited by 20 publications

(6 citation statements)

References 17 publications

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“…Rapid separation techniques such as HPLC and FPLC (Andrews et al 1985;Visser et al 1986;Davies & Law, 1987;Collin et al 1991) have also been widely used. Anion-exchange chromatography proved to be more satisfactory for the separation of caseins and gave better results than were achieved by other chromatographic methods (Dimenna & Segall, 1981). The scarce information about the separation of ovine and caprine caseins using these techniques (Mercier et al 1968;Richardson et al 1973;Haasnoot et al 1986;Dall'Olio et al 1988) and the particular economic significance of sheep's and goats' milk for Greece were the reasons for undertaking the present work.…”

mentioning

confidence: 80%

Comparative study of the separation of casein from bovine, ovine and caprine milks using HPLC

Kaminarides

Anifantakis

1993

Journal of Dairy Research

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The separation of cows', sheep's and goats' milk casein components by HPLC on a strong anion-exchange (P.L-SAX S/i 1000A) column is described. During HLPC, whole caseins of the three kinds of milk behaved differently from conventional separations. The casein components of the three kinds of milk were well resolved under the chromatographic conditions used. HPLC resolved the /c-caseins better than did ion-exchange chromatography on DEAE cellulose, and was particularly efficient in the case of goats' milk. Goats' and sheep's milks had almost similar chromatographic profiles but these differed considerably from that of cows' milk. Caseins from the sheep and the goat were also similar in that a shallower NaCl gradient was required for the separation of casein components than for cows' milk.

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mentioning

confidence: 80%

Comparative study of the separation of casein from bovine, ovine and caprine milks using HPLC

Kaminarides

Anifantakis

1993

Journal of Dairy Research

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“…Dairy food researchers have proposed 2 general alternative approaches to measuring casein based on separation techniques and infrared spectroscopies. High-performance liquid chromatography methods based on reverse phase, gel permeation, and size exclusion have been developed to quantify caseins in skim and raw milk (Dimenna and Segall, 1981;van der Ven et al, 2001;Bonfatti et al, 2008). Similarly, a capillary electrophoresis-based method has been developed to quantify whey protein and casein in milk (Recio and Olieman, 1996).…”

Section: Introductionmentioning

confidence: 99%

A rapid method to quantify casein in fluid milk by front-face fluorescence spectroscopy combined with chemometrics

Yizhou

Amamcharla

2021

Journal of Dairy Science

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Casein in fluid milk determines cheese yield and affects cheese quality. Traditional methods of measuring casein in milk involve lengthy sample preparations with labor-intensive nitrogen-based protein quantifications. The objective of this study was to quantify casein in fluid milk with different casein-to-crude-protein ratios using front-face fluorescence spectroscopy (FFFS) and chemometrics. We constructed calibration samples by mixing microfiltration and ultrafiltration retentate and permeate in different ratios to obtain different casein concentrations and casein-to-crude-protein ratios. We developed partial least squares regression and elastic net regression models for casein prediction in fluid milk using FFFS tryptophan emission spectra and reference casein contents. We used a set of 20 validation samples (including raw, skim, and ultrafiltered milk) to optimize and validate model performance. We externally tested another independent set of 20 test samples (including raw, skim, and ultrafiltered milk) by root mean square error of prediction (RMSEP), residual prediction deviation (RPD), and relative prediction error (RPE). The RMSEP for casein content quantification in raw, skim, and ultrafiltered milk ranged from 0.12 to 0.13%, and the RPD ranged from 3.2 to 3.4. The externally validated error of prediction was comparable to the existing rapid method and showed practical model performance for quality-control purposes. This FFFS-based method can be implemented as a routine quality-control tool in the dairy industry, providing rapid quantification of casein content in fluid milk intended for cheese manufacturing.

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“…AIphas1 and /3-caseins and their breakdown products, ie <Xs1-1 and y-caseins were eluted in the first peak; the second peak contains several components among which 2 could be "(2and "(3 casein, which are breakdown products of /3-casein. Both Haasnoot et al (1987) and Dimenna and Segall (1981) used PAGE for peak identification.…”

Section: Caseinsmentioning

confidence: 99%

“…The first HPLC separations of whey proteins were performed on gel permeation columns (Diosady et al, 1980;Dimenna and Segall, 1981), but the resolution of the major proteins (f3-lg, a-la, and BSA) was incomplete, even though 2 columns were used in series. Today, the development of more efficient columns (Toya Soda 2 000 SW and 3 000 SW columns), combined with the use of phosphate buffer with sulphate or NaCI at a pH of 6.8, have made it possible to separate the Ig G, BSA, 13 Ig, and the dimeric and monomeric forms of a-la in about 30 min (Gupta, 1983;Murphy and Mulvihill, 1988).…”

Section: Whey Proteinsmentioning

confidence: 99%

“…The molecular weights of the different casein fractions being quite similar, casein separation by gel permeation chromatography is unsatisfactory. Dimenna and Segall (1981) used 2 columns in series (a TSK-125 Toyo Soda 2 000 SW column and a MicroPak TSK 3 000 SW column) with molecular weight limits of 100 000 and larger than 350 000 Da, respectively. To separate the caseins fram skim milk, elution was made with 0.05 mol-lr" phosphate buffer (pH 6.8) containing 0.1 mol-I-1 sodium sulphate.…”

Section: Caseinsmentioning

confidence: 99%

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Update on HPLC and FPLC analysis of nitrogen compounds in dairy products

Gonzalez-Llano

Polo

Ramos

1990

Lait

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Summary -HPLC and FPLC methods for the analysis of proteins, peptides, amino acids and amines in dairy products, as weil as their ability to resolve practical difficulties, are reviewed. The most pertinent Iiterature is summarized in tables giving the chromatographie conditions used in the analysis and the main objectives of each reference.HPLC 1 FPLC 1 dalry product 1 caseln 1 whey proteln 1 peptide 1 amino acld 1 nltrogen compound Résumé -L'analyse HPLC et FPLC des composés azotés dans les produits laitiers (synthèse). Cet article est une revue bibliographique concernant les méthodes HPLC et FPLC utilisées pour l'analyse des protéines, des peptides, des acides aminés et des amines dans les produits lai

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High-Performance Gel-Permeation Chromatography of Bovine Skim Milk Proteins

Cited by 20 publications

References 17 publications

Comparative study of the separation of casein from bovine, ovine and caprine milks using HPLC

Comparative study of the separation of casein from bovine, ovine and caprine milks using HPLC

A rapid method to quantify casein in fluid milk by front-face fluorescence spectroscopy combined with chemometrics

Update on HPLC and FPLC analysis of nitrogen compounds in dairy products

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