Study of Various Treatments to Isolate Low Levels of Cider Proteins to Be Analyzed by Capillary Sieving Electrophoresis

Recent advances in the application of capillary electromigration methods for food analysis

“…Thus, analysis of cider proteins was carried out by using capillary gel electrophoresis (CGE) with linear polyacrylamide as sieving medium [50]. After testing four different sample treatments, purified cider proteins were analyzed by CGE obtaining information on the molecular weight of the proteins detected.…”

“…the use of CE to analyze proteins from milk and dairy products [33][34][35][36][37][38][39][40][41], the second one would cover the analysis of proteins from cereals (mainly wheat proteins) [42][43][44][45][46][47][48][49], and the third one would include all the other applications [49][50][51][52][53][54][55].…”

“…Gliadins Wheat (Triticum species) CE-UV using acidic or isoelectric buffers [49] Proteins Cider CGE-UV using linear polyacrylamide [50] Bioactive peptide Vicia narbonensis CE-UV and CE-MS with ESI compatible buffer [51] …”

Cider Proteins and Foam Characteristics: A Contribution to Their Characterization

“…The cider was sonicated, centrifuged, and filtered before being purified and concentrated (50 times) in the Ultrafree Centrifugal filter device. A solution of SDS and Tris was added to the concentrate, which was then boiled with 2-mercaptoethanol for 10 min (12,13). The molecular mass standard proteins [aprotinin, 7 kDa; lysozyme, 14.5 kDa; trypsin inhibitor, 21 kDa; carbonic anhydrase, 31 kDa; ovalbumin, 45 kDa; bovine serum albumin (BSA), 66.5 kDa; and -galactosidase, 112 kDa] were only dissolved in the SDS-Tris solution and boiled as the sample.…”

“…This paper describes the study of cider proteins, based on their molecular masses, and the cider foam characteristics (FH, FS, and ST). With this purpose in mind, a capillary electrophoretic method developed by our research group (12,13) was employed, separating the SDS-protein complexes in a sieving matrix of linear polyacrylamide. The aim of the study was to determine the molecular masses of the protein profiles and the foam properties of "natural" ciders from Asturias in order to carry out their characterization and to find mathematical relationships between protein and foam characteristics.…”