Update on HPLC and FPLC analysis of nitrogen compounds in dairy products

Abstract

Summary -HPLC and FPLC methods for the analysis of proteins, peptides, amino acids and amines in dairy products, as weil as their ability to resolve practical difficulties, are reviewed. The most pertinent Iiterature is summarized in tables giving the chromatographie conditions used in the analysis and the main objectives of each reference.HPLC 1 FPLC 1 dalry product 1 caseln 1 whey proteln 1 peptide 1 amino acld 1 nltrogen compound Résumé -L'analyse HPLC et FPLC des composés azotés dans les produits laitiers (synthèse). Cet article est une revue bibliographique concernant les méthodes HPLC et FPLC utilisées pour l'analyse des protéines, des peptides, des acides aminés et des amines dans les produits lai

Determination of lactoferrin in bovine milk, colostrum and infant formulas by optical biosensor analysis

“…Ion-exchange, gel permeation, adsorption and immunoaffinity chromatographic techniques have been utilised for the isolation of lactoferrin isolates from milk or whey (Ekstrand & Bjo¨rck, 1986;Hahn, Schulz, Schaupp, & Jungbauer, 1998;Tu, Chen, Chang, & Chang, 2002;Zhang, Nakano, & Ozimek, 2002;Zhang, Nakano, & Ozimek, 2003). Analytical chromatographic techniques for bovine whey proteins have been reviewed (Gonzalez-Llano, Polo & Ramos, 1990;Strange, Malin, Van Hekken, & Basch, 1992;Elgar et al, 2000), while several chromatographic techniques for the quantitation of lactoferrin in milk and whey have also been reported (Monti, Fumeaux, Barrios-Larouze, & Jolles, 1984;Law, Leaver, Banks, & Horne, 1993;Francis, Regester, Webb, & Ballard, 1995;Palmano & Elgar, 2002).…”

Monitoring Proteolysis During Ripening of Full‐fat and Low‐fat Cheddar Cheeses by Reverse‐Phase HPLC

“…Proteolysis during cheese ripening has been investigated using extraction and fractionation of cheese N compounds, gel electrophoresis, gel permeation chromatography, ion-exchange chromatography, and high-performance liquid chromatography (Gonzalez de Llano et al, 1990;Ardoe and Gripon, 1991;Christensen et al, 1991;Creamer, 1991;McSweeney and Fox, 1993;Altemueller and Rosenberg, 1994).…”

“…TEXTURAL AND SENSORY CHARACTERISTICS of Cheddar cheese are affected, among other variables, by the rate and extent of proteolysis during ripening Rank et al, 1985;Fox, 1989;Fox et al, 1993;Lawrence et al, 1993;McSweeney and Fox, 1993). Proteolysis during cheese ripening has been investigated using extraction and fractionation of cheese N compounds, gel electrophoresis, gel permeation chromatography, ion-exchange chromatography, and high-performance liquid chromatography (Gonzalez de Llano et al, 1990;Ardoe and Gripon, 1991;Christensen et al, 1991;Creamer, 1991;McSweeney and Fox, 1993;Altemueller and Rosenberg, 1994).…”

Application of reversed-phase HPLC to the study of proteolysis in UHT milk

“…Among the methods so far employed for assessing the extent of protein degradation in UHT products, PAGE has frequently been used to follow the hydrolysis of individual protein fractions and to detect the appearance of specific casein breakdown bands. This technique is insufficient to resolve low molecular mass peptides and lacks adaptability to automatic procedures.Reversed-phase HPLC (RP-HPLC) has proved to be a reliable method with high resolving power for separating peptides from casein hydrolysates (Gonzalez-Llano et al 1990). The present paper describes the use of RP-HPLC to investigate the degree of protein breakdown during storage of UHT milk.…”

“…Reversed-phase HPLC (RP-HPLC) has proved to be a reliable method with high resolving power for separating peptides from casein hydrolysates (Gonzalez-Llano et al 1990). The present paper describes the use of RP-HPLC to investigate the degree of protein breakdown during storage of UHT milk.…”