Investigation of Removal of Proteins in Raw Milk, Infant Formula and Yogurt
- VernacularTitle:原料奶、婴儿配方奶粉及酸奶中蛋白去除效果的研究
- Author:
Xiaojing DING
;
Yuanyuan YANG
;
Yun LI
;
Shan ZHAO
;
Zhi WANG
- Publication Type:Journal Article
- Keywords:
Raw milk;
Infant formula;
Yogurt;
Protein;
Capillary electrophoresis
- From:
Chinese Journal of Analytical Chemistry
2010;38(1):77-81
- CountryChina
- Language:Chinese
-
Abstract:
On the basis of the development of a new CE method for the analysis of α-lactalbumin (α-Lac), β-lactoglobulin A(β-LgA) and β-lactoglobulin B(β-LgB), different concentrations of acetic acid (HAc) and trichloroacetic acid (TCA) for the removal of proteins in raw milk, infant formula A and B, and yogurt were investigated.It was shown that TCA is better than HAc for eliminating of proteins in the above four samples.The proteins in 2 g of raw milk could be eliminated by 3 mL of 100 g/L TCA.0.5 g of infant formula A and B needs 5 mL of 10 g/L and 20 g/L TCA to remove the proteins, respectively.For 2 g of yogurt, 3 mL of 20 g/L TCA is enough.The present research may provide valuable information for protein-containing sample (such as raw milk, infant formula and yogurt) pretreatment.
