Comparison of three methods to determine the whey protein to total protein ratio in milk
Three methods for quantification of the ratio of whey protein in total protein [capillary electrophoresis (CE), sodium dodecyl sulfate capillary electrophoresis (SDS-CE), and UV fourth derivative absorption spectroscopy (UV-4th Der.)] were applied to raw (n = 21), pasteurized (n = 5) and UHT (n = 18) milk samples. All methods effectively measured the whey protein to total protein ratio independently of the heat treatment applied to the milk. Mean values obtained by CE, SDS-CE and UV-4th Der. were respectively, 17.1, 18.5, and 17.2% for raw milks, 16.6, 17.7, and 18.8% for pasteurized milks, and 16.8, 17.0, and 17.2% for UHT milks.
Saved in:
| Main Authors: | , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2000-12
|
| Subjects: | Whey protein to total milk protein ratio, Capillary electrophoresis, sodium dodecyl sulfate capillary electrophoresis, Fourth derivative ultraviolet spectroscopy, |
| Online Access: | http://hdl.handle.net/10261/256565 http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/100012818 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|