DETERMINATION OF MILK-PROTEINS BY CAPILLARY ELECTROPHORESIS
DETERMINATION OF MILK-PROTEINS BY CAPILLARY ELECTROPHORESIS
复制标题
DOI：
10.1016/0021-9673(93)80661-q
复制
发表时间：
1993-10-15
影响因子：
4.1
通讯作者：
OLIEMAN, C
中科院分区：
文献类型：
--
作者：
DEJONG, N;VISSER, S;OLIEMAN, C
毛细管区带电泳（CZE）法测定牛奶蛋白质时，溶质在毛细管壁上的吸附是一个很大的障碍。pH值，离子强度的缓冲液和聚合物添加剂的影响进行了研究，结合一个cardiically涂层毛细管。在低pH值（2.5-3）下，在含有6 M尿素和甲基羟乙基纤维素的水溶液中获得最佳分离，导致血清蛋白和酪蛋白，包括一些遗传变异体的完全分离。结果与反相HPLC法进行了比较。使用CZE，获得的理论塔板数范围为300 000-700 000。迁移时间的相对标准偏差低于0.08%，峰面积的相对标准偏差为2- 4%。本文报道了牛奶、山羊和绵羊乳蛋白质和热损伤酪蛋白的分离。
The determination of milk proteins by capillary zone electrophoresis (CZE) is hampered by the adsorption of the solute on the capillary wall. The effects of pH, ionic strength of the buffer and polymeric additives were studied in combination with a hydrophilically coated capillary. Optimum separations were obtained at low pH (2.5-3) in aqueous solutions containing 6 M urea and methylhydroxyethylcellulose, resulting in a complete separation of the serum proteins and caseins, including some genetic variants. The results were compared with those achieved with reversed-phase HPLC. With CZE, theoretical plate numbers in the range 300 000-700 000 were obtained. The relative standard deviations for migration times were below 0.08% and for peak areas were 2-4%. The separation of cow, goat and sheep milk proteins and of heat-damaged casein is reported.