Comparison of three methods to determine the whey protein to total protein ratio in milk

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.

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Bibliographic Details
Main Authors: Miralles, Beatriz, Bartolomé, Begoña, Amigo, Lourdes, Ramos, Mercedes
Other Authors: Comunidad de Madrid
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
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spelling dig-cial-es-10261-2565652022-01-31T17:16:33Z Comparison of three methods to determine the whey protein to total protein ratio in milk Miralles, Beatriz Bartolomé, Begoña Amigo, Lourdes Ramos, Mercedes Comunidad de Madrid Comisión Interministerial de Ciencia y Tecnología, CICYT (España) Whey protein to total milk protein ratio Capillary electrophoresis, sodium dodecyl sulfate capillary electrophoresis Fourth derivative ultraviolet spectroscopy 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. This work has been supported by the Comunidad Autónoma de Madrid (Project CAM-06G-047-96) and the Comisión Interministerial de Ciencia y Tecnología(Project ALI 97-0630) 2021-12-20T16:20:03Z 2021-12-20T16:20:03Z 2000-12 2021-12-20T16:20:03Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.3168/jds.S0022-0302(00)75171-X issn: 0022-0302 e-issn: 1525-3198 Journal of Dairy Science 83(12): 2759-2765 (2000) http://hdl.handle.net/10261/256565 10.3168/jds.S0022-0302(00)75171-X http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/100012818 https://doi.org/10.3168/jds.S0022-0302(00)75171-X Sí none Elsevier American Dairy Science Association
institution CIAL ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-cial-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del CIAL España
topic Whey protein to total milk protein ratio
Capillary electrophoresis, sodium dodecyl sulfate capillary electrophoresis
Fourth derivative ultraviolet spectroscopy
Whey protein to total milk protein ratio
Capillary electrophoresis, sodium dodecyl sulfate capillary electrophoresis
Fourth derivative ultraviolet spectroscopy
spellingShingle Whey protein to total milk protein ratio
Capillary electrophoresis, sodium dodecyl sulfate capillary electrophoresis
Fourth derivative ultraviolet spectroscopy
Whey protein to total milk protein ratio
Capillary electrophoresis, sodium dodecyl sulfate capillary electrophoresis
Fourth derivative ultraviolet spectroscopy
Miralles, Beatriz
Bartolomé, Begoña
Amigo, Lourdes
Ramos, Mercedes
Comparison of three methods to determine the whey protein to total protein ratio in milk
description 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.
author2 Comunidad de Madrid
author_facet Comunidad de Madrid
Miralles, Beatriz
Bartolomé, Begoña
Amigo, Lourdes
Ramos, Mercedes
format artículo
topic_facet Whey protein to total milk protein ratio
Capillary electrophoresis, sodium dodecyl sulfate capillary electrophoresis
Fourth derivative ultraviolet spectroscopy
author Miralles, Beatriz
Bartolomé, Begoña
Amigo, Lourdes
Ramos, Mercedes
author_sort Miralles, Beatriz
title Comparison of three methods to determine the whey protein to total protein ratio in milk
title_short Comparison of three methods to determine the whey protein to total protein ratio in milk
title_full Comparison of three methods to determine the whey protein to total protein ratio in milk
title_fullStr Comparison of three methods to determine the whey protein to total protein ratio in milk
title_full_unstemmed Comparison of three methods to determine the whey protein to total protein ratio in milk
title_sort comparison of three methods to determine the whey protein to total protein ratio in milk
publisher Elsevier
publishDate 2000-12
url http://hdl.handle.net/10261/256565
http://dx.doi.org/10.13039/501100007273
http://dx.doi.org/10.13039/100012818
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AT bartolomebegona comparisonofthreemethodstodeterminethewheyproteintototalproteinratioinmilk
AT amigolourdes comparisonofthreemethodstodeterminethewheyproteintototalproteinratioinmilk
AT ramosmercedes comparisonofthreemethodstodeterminethewheyproteintototalproteinratioinmilk
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