Capillary Electrophoresis of α-Lactalbumin in Milk Powders

• Published in: Journal of agricultural and food chemistry Vol. 51; no. 11; pp. 3280 - 3286
• Main Authors: Gutierrez, Jose E. N, Jakobovits, Lisa
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 21-05-2003
• Subjects: acetic acid; Animals; Biological and medical sciences; capillary electrophoresis; dairy protein; detection limit; Electrophoresis, Capillary - methods; Food industries; Food Preservation; Fundamental and applied biological sciences. Psychology; lactalbumin; Lactalbumin - analysis; milk; Milk - chemistry; Milk and cheese industries. Ice creams; Milk Proteins - analysis; powders; tariffs; whey; Whey Proteins; United States; milk protein powders; whey proteins; Capillary electrophoresis; Lactalbumin; Extraction process; α-lactalbumin; Dried milk; Dairy product
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf021013u

A quick and simple method for the extraction and analysis of α-lactalbumin in milk protein powders is presented, which permits accurate duty classification of commercial products as required under the U.S. Harmonized Tariff System. An acetic acid buffer medium is utilized to extract the whey proteins, which are then analyzed by capillary electrophoresis using an electrokinetic injection onto an uncoated column. The running buffer is composed of a 50 mM borate buffer at pH 8.0. The separation is rapid (<5 min) and displays good limits of detection (±0.01 mg mL-1). Overall, the method provides a simple means for extracting and analyzing α-lactalbumin in milk powders. Keywords: Capillary electrophoresis; milk protein powders; whey proteins; α-lactalbumin