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A Rapid Immunoturbidimetric Method for Whey Proteins in Nonfat Dry Milk and Buttermilk
Author(s) -
GREINER STEVEN P.,
KELLEN G. J.,
CARPENTER DONALD E.
Publication year - 1985
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.1365-2621.1985.tb13022.x
Subject(s) - chemistry , whey protein , rennet , food science , chromatography , bovine milk , size exclusion chromatography , biochemistry , casein , enzyme
An immunoturbidimetric assay, using antibodies to whole bovine whey, was developed for the rapid screening of whey proteins in nonfat dry milk and buttermilk. Milk samples are heat‐treated prior to analysis to denature the whey proteins for a more uniform response to antibodies. Of the whey proteins tested, the assay is most sensitive to bovine serum albumin and the least sensitive to β‐lactoglobulin. Precision of the method is about 4% coefficient of variation with a minimum detectable level of 3% whey protein concentrate added to nonfat dry milk. Results are compared with electrophoretic analysis of whey proteins and high performance size exclusion chromatography of the glycomacropeptide from rennet whey.