期刊
FOOD CHEMISTRY
卷 127, 期 4, 页码 1515-1520出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.02.008
关键词
Water buffalo milk; Whey proteins; Microchip electrophoresis; Reverse-phase high-performance liquid chromatography; Mass spectrometry
资金
- Italian Ministry of Agriculture, MIPAF
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 beta-lactoglobulin (18,266 Da), alpha-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. (C) 2011 Elsevier Ltd. All rights reserved.
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