Detection and quantitation of lactoferrin in bovine whey samples by reversed-phase high-performance liquid chromatography on polystyrene–divinylbenzene

An existing RP-HPLC method for the measurement of the major bovine whey proteins in bovine whey samples and powders has been extended to include the analysis of the minor bovine whey protein lactoferrin. Lactoferrin could be detected and quantitated at levels down to 0.2 μg and linear calibration wa...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of Chromatography A Jg. 947; H. 2; S. 307 - 311
Hauptverfasser: Palmano, Kate P, Elgar, David F
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Amsterdam Elsevier B.V 22.02.2002
Elsevier
Schlagworte:
analysis
Animals
Biological and medical sciences
Cattle
chemistry
Chromatography, High Pressure Liquid
Chromatography, High Pressure Liquid - methods
Food industries
Fundamental and applied biological sciences. Psychology
high performance liquid chromatography
Lactoferrin
Lactoferrin - analysis
methods
Milk and cheese industries. Ice creams
Milk Proteins
Milk Proteins - chemistry
Polystyrenes
Polystyrenes - chemistry
Proteins
Sensitivity and Specificity
Spectrophotometry, Ultraviolet
Vinyl Compounds
Vinyl Compounds - chemistry
Whey proteins
Proteins
Lactoferrin
Whey
Food analysis
Whey proteins
Milk
Ferroprotein
Reversed phase chromatography
Chemical analysis
Ultraviolet detector
Analysis method
Dried milk
HPLC chromatography
Cow milk
Whey protein
Quantitative analysis
ISSN:0021-9673
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:An existing RP-HPLC method for the measurement of the major bovine whey proteins in bovine whey samples and powders has been extended to include the analysis of the minor bovine whey protein lactoferrin. Lactoferrin could be detected and quantitated at levels down to 0.2 μg and linear calibration was observed between 0.2 and 30 μg. Reliable quantitation of lactoferrin in whey samples could be achieved provided the bovine serum albumin to lactoferrin ratio did not exceed 10:1. Quantitative data obtained by the RP-HPLC method compared favourably with data obtained by Mono S analytical chromatography.
Bibliographie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0021-9673
DOI:10.1016/S0021-9673(01)01563-1