New Ultrarapid Method for the Separation of Milk Proteins by Capillary Electrophoresis

A new method for the separation of major milk proteins has been investigated by capillary electrophoresis. The method is based on the micellar electrokinetic chromatography principle, which is a combination of classical capillary zone electrophoresis and hydrophobic interaction chromatography, resul...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-07, Vol.46 (7), p.2628-2633
Main Authors: Fairise, Jean-François, Cayot, Philippe
Format: Article
Language:English
Subjects:
ANALYTICAL METHODS
BETA-LACTOGLOBULIN
BETA-LACTOGLOBULINA
BETA-LACTOGLOBULINE
Biological and medical sciences
CASEIN
CASEINA
CASEINE
ELECTROFORESIS
ELECTROPHORESE
ELECTROPHORESIS
Food industries
Fundamental and applied biological sciences. Psychology
LAIT
LECHE
MICELLAR ELECTROKINETIC CHROMATOGRAPHY PRINCIPLE
MILK
Milk and cheese industries. Ice creams
PROTEINAS
PROTEINAS DE SUERO DE LECHE
PROTEINE
PROTEINE DE LACTOSERUM
PROTEINS
SEPARACION
SEPARATING
SEPARATION
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
WHEY PROTEIN
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Summary:A new method for the separation of major milk proteins has been investigated by capillary electrophoresis. The method is based on the micellar electrokinetic chromatography principle, which is a combination of classical capillary zone electrophoresis and hydrophobic interaction chromatography, resulting in the use of surfactant included in the electrophoretic media. These proteins are separated successfully after complete denaturation with sodium dodecyl sulfate and dl-dithiothreitol. The separation of αs-, β-, and κ-caseins is discriminating but needs improvement with αs1- and αs2-caseins. Separation of major whey proteins, α-lactalbumin and β-lactoglobulin, is also perfectly achieved, and migration times are different from those of the caseins. This capillary electrophoresis technique, combined with the appropriate protocol for sample preparation, gives a separation of each protein in ≤90 s. Keywords: Capillary electrophoresis; critical micellar concentration; denaturation; milk proteins; purification efficiency
ISSN:0021-8561
1520-5118
DOI:10.1021/jf970880+