Developed rapid and simple RP-HPLC method for simultaneous separation and quantification of bovine milk protein fractions and their genetic variants

Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey

“…For identification of individual CNs, standards from Sigma‐Aldrich were analysed under the same chromatographic conditions as the test samples and chromatographic profiles compared with those shown in a more recent study (Buzás et al . 2022) as well as other studies in which α s2 ‐CN standard was used (Bobe et al . 1998) or a mass spectrometer was applied (Bonizzi et al .…”

Advances in separation and identification of biologically important milk proteins and peptides

“…In addition, α s1 -CN, a heavily phosphorylated variant (highly charged with eight phosphoserine groups) known to contribute to milk allergy [102], was separated as a sharp peak, which demonstrated, that this strategy can be suitable for both separation of phosphorylated CN isoforms and for allergy studies. Further, rapid and reliable RP-HPLC method has been developed for the separation and quantitation of bovine milk proteins and their genetic variants [11]. The proteins were separated simultaneously in a single run within 20 min and they eluted in order of κ-CN, α-CN, β-CN, α-LA, and β-LG.…”

“…Further, rapid and reliable RP‐HPLC method has been developed for the separation and quantitation of bovine milk proteins and their genetic variants [11]. The proteins were separated simultaneously in a single run within 20 min and they eluted in order of κ‐CN, α‐CN, β‐CN, α‐LA, and β‐LG.…”

“…More description can be found in the text: Source : (A) adapted with permission from Ref. [11], copyright (2022) Elsevier; (B) adapted from Ref. [120], open access article under the Creative Commons Attribution (CC BY‐NC‐ND) license.…”

“…On the other hand, bioactive peptides, for example, β-casomorphin 7 (BCM-7), enzymatically released from casein variants during gastrointestinal digestion, can cause milk intolerance and allergy [8,9]. The proteins in milk can be separated into major components, which are casein micelles (α-, β-, and κ-casein [CN] and their variants) [10][11][12], soluble milk whey (β-lactoglobulin [β-LG], lactoferrin [LF], α-lactalbumin [α-LA], BSA, immunoglobulins [Igs], and glycomacropeptide) [13,14], and fat globule membrane (MFGM) proteins [15]. In addition, milk proteins are present in various genetic/splicing variants [16] and are abundantly posttranslationally modified [17,18].…”