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QUANTITATIVE DETERMINATION OF α–LACTALBUMIN AND β‐LACTOGLOBULIN IN WHEY PROTEIN FRACTIONS AND OF WHEY PROTEIN CONCENTRATE IN FRANKFURTERS USING AN ELECTROIMMUNOASSAY
Author(s) -
DOUGHERTY THERESE M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08439.x
Subject(s) - lactalbumin , whey protein , chemistry , chromatography , beta lactoglobulin , agarose , alpha lactalbumin , antiserum , urea , food science , biochemistry , antibody , biology , immunology
An electroimmunoassay was developed for quantitating whey protein concentrates incorporated into frankfurters. The simple, precise method has potential for application to a variety of other whey fortified foods. Frankfurters containing 3–7% whey protein concentrate were homogenized in 7M urea and the extract was electrophoresed on agarose plates containing antiserum to α–lactalbumin. Quantitation was obtained by measuring and comparing migration distances for the extracts and control whey concentrates; recoveries ranged from 96–105%. The concentrations of β‐lactoglobulin and α–lactalbumin in milk and whey protein fractions were determined in buffer solutions using the respective antisera.