Separation and characterization of food macromolecules using field-flow fractionation: A review

Nilsson, Lars

doi:10.1016/j.foodhyd.2012.04.007

Cited by 118 publications

(65 citation statements)

References 97 publications

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“…The applied fields can include cross-flow stream, temperature gradient, centrifugal force, electrical potential, or gravitational force, resulting in different FFF sub-techniques that allow the fractionation of molecules according to molecular size, charge, density, and/or chemical structure. In the recent years, the theoretical background of FFF and its main applications in analysis of synthetic and natural polymers [157][158][159][160], colloids and nanoparticles [161][162][163], cells and biomolecules [159,164], and food macromolecules [165] have been reviewed in great detail.…”

Section: Separation Principlementioning

confidence: 99%

“…An external cross-flow is applied orthogonally to the channel flow, and separates the analysed molecules with respect to their diffusivity [165]. The procedure of a typical AF4 separation approach is shown in Figure 12.…”

Section: Separation Principlementioning

confidence: 99%

“…Asymmetrical flow field flow fractionation (AF4) is the most prominent FFF sub-class where the separation takes place in a trapezoidal channel with an ultra-filtration membrane as the bottom wall of the channel, which is permeable for the eluent but impermeable for the sample [166]. An external cross-flow is applied orthogonally to the channel flow, and separates the analysed molecules with respect to their diffusivity [165]. The procedure of a typical AF4 separation approach is shown in Figure 12.…”

Section: Separation Principlementioning

confidence: 99%

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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

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Abstract:Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-enzymatic cross-linking occurs naturally during the storage and processing of milk and dairy products. Two size separation techniques were applied for characterisation of these reactions: gel electrophoresis and size exclusion chromatography. This review summarises their separation principles and discusses the outcome of studies on cross-linked casein from the last~20 years. Both methods, however, show limitations concerning separation range and are applied mainly under denaturing and reducing conditions. In contrast, field flow fractionation has a broad separation range and can be easily applied under native conditions. Although this method has become a powerful tool in polymer and nanoparticle analysis and was used in few studies on casein micelles, it has not yet been applied to investigate cross-linked casein. Finally, the principles and requirements for absolute molar mass determination are reviewed, which will be of increased interest in the future since suitable calibration substances for casein polymers are scarce.

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Section: Separation Principlementioning

confidence: 99%

Section: Separation Principlementioning

confidence: 99%

Section: Separation Principlementioning

confidence: 99%

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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

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“…The M and cross flow R g can be obtained from MALS combined with RI by applying the RayleighGans-Debye theory given by 29 (4) where K is the optical constant, c is the sample concentration, R θ is the Rayleigh ratio, M w is the weight-average molecular weight, λ is the wavelength. MALS data processing was performed using the Astra software.…”

Section: Multi-angle Light Scattering (Mals)mentioning

confidence: 99%

“…Thus, the chemical and physical properties of the starch materials need to be investigated, especially the molar mass distribution (MD) and size. [1][2][3][4] It is also important to analyze minor components such as lipids and proteins that are present in small quantities in the starch granule. Heating increases the complexity of the reactions between protein and starch, and thermal changes in protein lead to denaturation of starch.…”

Section: Introductionmentioning

confidence: 99%

Fluorescence-labelling for analysis of protein in starch using asymmetrical flow field-flow fractionation (AF4)

Yoo¹,

Choi²,

Zielke³

et al. 2017

Analytical Science and Technology

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Fractionation of Polymers

Lederer¹,

Ndiripo²

2023

Encyclopedia of Polymer Science and Technology

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Synthetic and natural polymers exist in microstructural distributions, such as chain length, size, chemical composition, branching, tacticity, or comonomer sequence distributions. Polymer fractionation techniques are essential for the analysis of these distributions and help in understanding polymerization mechanisms and material properties. In this article, the theoretical basics of general fractionation approaches and specific fractionation techniques are discussed. Details are given on fractionation techniques for molar mass and chemical composition distribution analysis, such as temperature rising elution fractionation (TREF), crystallization analysis fractionation (CRYSTAF), or crystallization elution fractionation (CEF). In addition, column‐based and channel‐based fractionation methods are extensively discussed. Theoretical and practical aspects of the analysis of molar mass distributions using size exclusion chromatography (SEC) as well as chemical composition distributions by interaction chromatography (SGIC, TGIC, LCCC) and multidimensional separations (2D‐LC) are reviewed and compared. General aspects and details on asymmetrical flow and thermal field flow fractionation techniques (AF4 and ThFFF) are discussed and examples of suitable physical and chemical detectors coupled to fractionation devices for the analysis of size, conformation, or chemical composition and topology are demonstrated.

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Separation and characterization of food macromolecules using field-flow fractionation: A review

Cited by 118 publications

References 97 publications

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Fluorescence-labelling for analysis of protein in starch using asymmetrical flow field-flow fractionation (AF4)

Fractionation of Polymers

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