HPLC Analysis of α-lactalbumin and β-lactoglobulin in Bovine Milk with C4 and C18 Column

Xiaoyu, Kong; Wang, Jing; Yan-jun, Tang; Li, Dandan; Zhang, Nannan; Jindou, Jiang; Liu, Ning

doi:10.1016/s1006-8104(13)60026-4

Cited by 6 publications

(3 citation statements)

References 20 publications

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“…The supernatant was filtered through a 0.22 μm nylon membrane (China Lab Supplies Limited, Jinhua, China) and 20 μL were injected into the chromatographic system (Waters Corporation, Milford, MA, USA). The separation was performed according to the procedure proposed by Xiao‐yu et al () with modifications. A C18 chromatographic column (250 mm × 4.6 mm and 300 Å pore size) Microsorb‐MV (Varian Inc., Palo Alto, CA, USA) was used.…”

Section: Methodsmentioning

confidence: 99%

Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions

Meza

Vicin

Marino

et al. 2019

Int J of Dairy Tech

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Soluble aggregates obtained from heat‐treated suspensions of commercial whey protein concentrate with 74.4% w/w protein were characterised. The effect of protein concentration (7 and 8% w/w), pH (7.0, 7.5 and 8.0), and heating time (0, 5, 10, 15, 20 and 30 min) at 80 °C were evaluated. Whey protein concentrate suspensions with the highest protein concentration (8% w/w) and the lowest pH (pH 7.0) had the highest steady shear viscosity and absorbance values, indicating the effect of the soluble aggregate content (high concentration) and the aggregate size (at lower pH values). According to principal component analysis, samples with 8% w/w and pH 7.0 were grouped in a plot region that confirmed the behaviour observed by confocal microscopy. Those whey protein concentrate suspensions could have soluble aggregates with a strong probability of interacting with cations (in cold gelation applications such as microencapsulation) and with each other (in film‐formation during coating).

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Section: Methodsmentioning

confidence: 99%

Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions

Meza

Vicin

Marino

et al. 2019

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…As a result, detecting and monitoring whey proteins and dairy products are critical for quality control. 9,10 Protein's ability to cause an allergic reaction in a susceptible individual is well recognized. The limitation of this globular protein is it can act as a milk allergen.…”

Section: Introductionmentioning

confidence: 99%

“…As a result, detecting and monitoring whey proteins and dairy products are critical for quality control. 9,10…”

Section: Introductionmentioning

confidence: 99%

Insights into the self-aggregating properties of a solvatochromic probe and interaction with β-lactoglobulin

Das

2022

New J. Chem.

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A solid-state electrochemiluminescence aptasensor for β-lactoglobulin using Ru-AuNP/GNP/Naf nanocomposite-modified printed sensor

2022

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HPLC Analysis of α-lactalbumin and β-lactoglobulin in Bovine Milk with C4 and C18 Column

Cited by 6 publications

References 20 publications

Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions

Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions

Insights into the self-aggregating properties of a solvatochromic probe and interaction with β-lactoglobulin

A solid-state electrochemiluminescence aptasensor for β-lactoglobulin using Ru-AuNP/GNP/Naf nanocomposite-modified printed sensor

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