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Determination of caseinomacropeptide with capillary zone electrophoresis and its application to the detection and estimation of rennet whey solids in milk and buttermilk powder
Author(s) -
Van Riel Jan,
Olieman Cornelis
Publication year - 1995
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.1150160187
Subject(s) - rennet , capillary electrophoresis , chromatography , chemistry , electrophoresis , capillary electrochromatography , food science , casein
The presence of rennet whey solids in milk powder and buttermilk powder could be detected by analyzing the caseinomacropeptide (6.7 kDa) content by capillary zone electrophoresis. A hydrophilically coated capillary was used in combination with 6 M urea in a citrate buffer at low pH. Under these conditions, genetic A and B variants migrated as a single peak. This afforded a detection limit of 0.4% of rennet whey solids in combination with large volume injections and on‐column isotachophoretic concentration of the sample. The detector response (UV at 214 nm) was linear in the range of 1–20% rennet whey solids and the recovery of caseinomacropeptide was 98%. Pseudo‐casei‐nomacropeptide, lacking the N ‐terminal Met‐residue, could be separated from caseinomacropeptide, thus preventing false positive results for some types of acid buttermilk powder.