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Protein changes in stored ultra-high-temperature-treated milks studied by capillary electrophoresis and high-performance liquid chromatography

AuthorsRecio, Isidra ; Frutos, Mercedes de; Olano, Agustín ; Ramos, Mercedes
KeywordsUHT milk
Capillary electrophoresis
Issue Date1996
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 44 : 3955-3959 (1996)
AbstractThe evolution of direct and indirect ultra-high-temperature-treated milk during storage is studied. Capillary electrophoresis and HPLC analysis of whey is performed. Both techniques allow the quantitation of R-lactalbumin and â-lactoglobulin, providing comparable results at the beginning of the storage and making it possible to estimate the thermal treatment to which milk has been subjected. Besides, the capillary zone electrophoresis method allows differentiation between the proteolysis products caused by plasmin and by some proteases from psychrotrophic bacteria. Isoelectric focusing of the casein fraction allows identification of the degradation products originating from both types of proteases.
DescriptionIDF Symposium on Heat Treatment and Alternative Methods, SEP 06-08, 1995
Publisher version (URL)http://dx.doi.org/10.1021/jf960080j
Appears in Collections:(IQOG) Artículos
(IFI) Artículos
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