| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1184664 | Food Chemistry | 2011 | 6 Pages |
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.
