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Characterization of the major whey proteins from milk of Mediterranean water 1 buffalo ( Bubalus bubalis ) 2 3
| Content Provider | Semantic Scholar |
|---|---|
| Author | Buffoni, Joanna Natalia Bonizzi, Ivan Pauciullo, Alfredo Ramunno, Luigi Feligini, Maria |
| Abstract | 1 In this work, the whey protein fractions from 120 Mediterranean water buffalo individual milks 2 were analysed by microchip electrophoresis (MCE), reverse-phase high-performance liquid 3 chromatography (RP-HPLC) and mass spectrometry (ESI-MS). Validation procedures were carried 4 out for both MCE and HPLC. The chromatographic analysis allowed the complete separation of the 5 whey protein fractions, resulting in a well-defined peak structure; the adopted RP-HPLC and ESI6 MS protocols provided identification of β-lactoglobulin (18,266 Da), α-lactoalbumin (14,236 Da) 7 and serum albumin (66,397 Da). The calculated mean concentrations were 4.04 g/l, 2.45 g/l and 8 0.35 g/l, respectively. 9 |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://iris.unito.it/retrieve/handle/2318/151433/26326/Food%20chemistry%20ugov.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |