NDLI: Microfluidic chip electrophoresis investigation of major milk proteins: study of buffer effects and quantitative approaching

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Analytical Methods Vol - 6 Issue - 5

Analytical Methods Vol - 6 Issue - 4

Analytical Methods Vol - 6 Issue - 3

Analytical Methods Vol -5

Analytical Methods Vol -4

Analytical Methods Vol -3

Analytical Methods Vol -2

Analytical Methods Vol -1

Microfluidic chip electrophoresis investigation of major milk proteins: study of buffer effects and quantitative approaching

Content Provider	Royal Society of Chemistry (RSC)
Author	Santos, Alessa Siqueira de Oliveira dos Brito, Maria Aparecida Vasconcelos Paiva Furtado, Marco Antônio Moreira Barra, Patrícia Mendonça de Castro Costa, Fabiano Freire Garrido, Lourdes Amigo Martins, Marta Fonseca Oliveira, Marcone Augusto Leal de
Copyright Year	2014
Abstract	The separation and quantification of major milk proteins are fundamental in dairy research. Therefore, accurate and rapid methods are profoundly important. The microfluidic chip technique is faster, and uses considerably fewer chemicals and materials than traditional techniques. The objective of this study was to improve experimental methods for separating and quantifying major milk proteins using the microfluidic chip technique. Deionized water, a total protein solubilization buffer (TPS buffer) and a separating milk protein buffer (SEP buffer) were used for the treatment of milk samples and their effects were evaluated. The results showed an excellent separation for whey proteins with α-lactalbumin migrating first, followed by β-lactoglobulin in the presence of both buffers. However, better results for major casein separation were obtained when SEP buffer was added. The order of the migration time was: β-casein first, followed by αs-casein and κ-casein. The quantitative analysis showed significant differences among the percentages of protein fractions from both buffers. The results of microfluidic chip technology using the SEP buffer solution were comparable to those obtained by SDS-PAGE for these proteins and to the data reported in the literature.
Starting Page	1666
Ending Page	1673
Page Count	8
File Format	HTM / HTML PDF
ISSN	17599660
Volume Number	6
Issue Number	6
Journal	Analytical Methods
DOI	10.1039/c3ay41706a
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Polyacrylamide gel electrophoresis Toyota Production System Casein Whey protein Buffer solution Protein Purified water
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Engineering Chemical Engineering

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