Isolation and Quantification of Main Milk Proteins in Dairy Products with Reverse-phase HPLC

doi:10.7506/spkx1002-6630-200924086

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24): 376-380.doi: 10.7506/spkx1002-6630-200924086

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Isolation and Quantification of Main Milk Proteins in Dairy Products with Reverse-phase HPLC

WANG Hao1，ZHANG Zhi-guo2，CHANG Yan-zhong1，DUAN Xiang-lin1，ZHAO Shu-qiang1，
ZHANG Nan1，SHI Zhen-hua1,*

1. College of Life Science, Hebei Normal University, Shijiazhuang 050016, China；
2. Research Center of Hebei Province Dairy Engineering and Technology, Shijiazhuang 050071, China

Received:2009-01-15 Online:2009-12-15 Published:2010-12-29
Contact: SHI Zhen-hua1,* E-mail:shizhhtom@126.com

Abstract

Abstract:

Totally seven main proteins (κ-CN, αs2-CN, αs1-CN, β-CN, α-La, β-LgB, β-LgA) in milk and dairy products were simultaneously determined with reverse-phase HPLC method. This method successfully solved the most concerned problems in traditional methods such as inaccurate quantitative analysis of degradative protein in processed dairy products and the difficulty of separatingκ-CN and αs2-CN, as well as α-La, β-LgB and β-LgA in whey protein. The chromatographic resolution of each component is more than 1. and baseline separation was achieved. The recovery rate was about 88.9%－ 97.1% and the value of relative standard deviation (RSD) was 0.8%－5.1%. In addition, the sample centrifuging process and the casein removal step in albumin analysis were not needed any more. Compared with previous methods, the method was sensitive, accurate and rapid and could be used for quality control and quantitative analysis of milk or dairy products.

Key words: reversed phase-high performance liquid chromatography (RP-HPLC), quantitative analysis, milk, milk powder

CLC Number:

O658

WANG Hao1，ZHANG Zhi-guo2，CHANG Yan-zhong1，DUAN Xiang-lin1，ZHAO Shu-qiang1，. Isolation and Quantification of Main Milk Proteins in Dairy Products with Reverse-phase HPLC[J]. FOOD SCIENCE, 2009, 30(24): 376-380.

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Isolation and Quantification of Main Milk Proteins in Dairy Products with Reverse-phase HPLC

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