Determination of proteins in yoghurt
2012
Ruprichová, L., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology | Dračková, M. | Borkovcová, I. | Vorlová, L.
The aim of this work was to introduce method for detection of protein content in yoghurts. The analysis was focused on determination of major milk proteins which include caseins and lower amounts of whey proteins, in particular alpha-lactalbumin a beta-lactoglobulin. 10 samples from the market were analyzed by means of reversed phase high-performance liquid chromatography. Liquid chromatograph Alliance 2695 with PDA detector 2996 was used. The separation was performed on C18 column X Bridge TM, 150 x 3.0 mm, 3.5 micro m. Mobile phase contained water, acetonitrile and trifluoroacetic acid. Average value of determined proteins were: alpha-CN 47.1 plus minus 2.6%, beta-CN 44.0 plus minus 3.8%, kappa-CN 9.0 plus minus 5.2%, 96.7 plus minus 8.4% LA and LG 14.7 plus minus 15.3%.
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