alexa Determination of caseinomacropeptide with capillary zone electrophoresis and its application to the detection and estimation of rennet whey solids in milk and buttermilk powder.


Journal of Food Processing & Technology

Author(s): van Riel J, Olieman C

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Abstract The presence of rennet whey solids in milk powder and buttermilk powder could be detected by analyzing the caseinomacropeptide (6.7 kDa) content by capillary zone electrophoresis. A hydrophilically coated capillary was used in combination with 6 M urea in a citrate buffer at low pH. Under these conditions, genetic A and B variants migrated as a single peak. This afforded a detection limit of 0.4\% of rennet whey solids in combination with large volume injections and on-column isotachophoretic concentration of the sample. The detector response (UV at 214 nm) was linear in the range of 1-20\% rennet whey solids and the recovery of caseinomacropeptide was 98\%. Pseudo-caseinomacropeptide, lacking the N-terminal Met-residue, could be separated from caseinomacropeptide, thus preventing false positive results for some types of acid buttermilk powder.
This article was published in Electrophoresis and referenced in Journal of Food Processing & Technology

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