Characterization of the major whey proteins from milk of Mediterranean water buffalo (Bubalus bubalis)

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 β-lactoglobulin (18,266 Da), α-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.

Research highlights
► Whey protein fractions from Mediterranean buffalo milk were analysed by MCE, RP-HPLC and ESI-MS.
► Validation procedures were carried out for both MCE and HPLC.
► Chromatographic analysis allowed complete separation of the whey protein fractions.
► β-lactoglobulin, α-lactalbumin and serum albumin were quantified.