New Ultrarapid Method for the Separation of Milk Proteins by Capillary Electrophoresis
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- 作者：Jean-Franç ; ois Fairise and Philippe Cayot
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1998
- 出版时间：July 1998
- 年：1998
- 卷：46
- 期：7
- 页码：2628 - 2633
- 全文大小：141K
- 年卷期：v.46,no.7(July 1998)
- ISSN：1520-5118
文摘
A new method for the separation of major milk proteins has been investigated by capillaryelectrophoresis. The method is based on the micellar electrokinetic chromatography principle, whichis a combination of classical capillary zone electrophoresis and hydrophobic interaction chromatography, resulting in the use of surfactant included in the electrophoretic media. These proteins areseparated successfully after complete denaturation with sodium dodecyl sulfate and DL-dithiothreitol.The separation of 
s-, 
-, and 
-caseins is discriminating but needs improvement with s1- and s2-caseins. Separation of major whey proteins, -lactalbumin and -lactoglobulin, is also perfectlyachieved, and migration times are different from those of the caseins. This capillary electrophoresistechnique, combined with the appropriate protocol for sample preparation, gives a separation ofeach protein in 
90 s.Keywords: Capillary electrophoresis; critical micellar concentration; denaturation; milk proteins;purification efficiency
s-, -, and -caseins is discriminating but needs improvement with s1- and s2-caseins. Separation of major whey proteins, -lactalbumin and -lactoglobulin, is also perfectlyachieved, and migration times are different from those of the caseins. This capillary electrophoresistechnique, combined with the appropriate protocol for sample preparation, gives a separation ofeach protein in 90 s.Keywords: Capillary electrophoresis; critical micellar concentration; denaturation; milk proteins;purification efficiency