In this work, the whey protein fractions from 120 Mediterranean water buffalo individual milks were analysed by microchip electrophoresis (MCE), reverse-phase high-performance liquid chromatography (RP-HPLC) and mass spectrometry (ESI-MS). Validation procedures were carried out for both MCE and HPLC. The chromatographic analysis allowed the complete separation of the whey protein fractions, resulting in a well-defined peak structure; the adopted RP-HPLC and ESI-MS protocols provided identification of b-lactoglobulin (18,266 Da), a-lactoalbumin (14,236 Da) and serum albumin (66,397 Da). The calculated mean concentrations were 4.04 g/l, 2.45 g/l and 0.35 g/l, respectively.
Characterization of the major whey proteins from milk of Mediterranean water buffalo / Buffoni, Jn; Bonizzi, I; Pauciullo, Alfredo; Ramunno, Luigi; Feligini, M.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 127:(2011), pp. 1515-1520. [10.1016/j.foodchem.2011.02.008]
Characterization of the major whey proteins from milk of Mediterranean water buffalo
PAUCIULLO, ALFREDO;RAMUNNO, LUIGI;
2011
Abstract
In this work, the whey protein fractions from 120 Mediterranean water buffalo individual milks were analysed by microchip electrophoresis (MCE), reverse-phase high-performance liquid chromatography (RP-HPLC) and mass spectrometry (ESI-MS). Validation procedures were carried out for both MCE and HPLC. The chromatographic analysis allowed the complete separation of the whey protein fractions, resulting in a well-defined peak structure; the adopted RP-HPLC and ESI-MS protocols provided identification of b-lactoglobulin (18,266 Da), a-lactoalbumin (14,236 Da) and serum albumin (66,397 Da). The calculated mean concentrations were 4.04 g/l, 2.45 g/l and 0.35 g/l, respectively.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
