Open AccessValidation of a method employing liquid chromatography to identify and quantify glycomacropeptide of casein in raw milk
Author(s) -
Orlando Bernal Chia,
Fernando Murcia Rubiano,
Olga Lucía Ávila Guzmán,
Jenifer Yaneth Guzman Gualteros,
Willinton Arturo Arias Casallas,
Maria Victoria Morales
Publication year - 2021
Publication title -
vitae
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.154
H-Index - 13
ISSN - 2145-2660
DOI - 10.17533/udea.vitae.v28n3a345256
Subject(s) - raw milk , chromatography , casein , chemistry , high performance liquid chromatography , fraction (chemistry) , size exclusion chromatography , food science , biochemistry , enzyme
BACKGROUND: The information on official testing methods, or regulatory methods in Colombia to test whey in milk is limited; this restriction of information goes against the possibility of mitigating the risk of food fraud. OBJECTIVES: The validation of an HPLC method to determine casein glycomacropeptide (c-GMP), a protein that countries such as Brazil, Spain, and Ecuador have used as an indicator of raw milk adulteration with whey, was carried out. METHODS: A 10mL sample of raw milk is precipitated with 24% TCA using ultrasound, a process followed by filtration. The collected fraction ensured the separation of c-GMP and then injected into the liquid chromatography. RESULTS: A 30 minutes analysis allowed the determination of c-GMP with a retention time of 12.9 ± 0.5 minutes. The performance characteristics method in the validation exercise were: recovery percentage 99.97%, linearity R2> 0.95; % RSD accuracy <5.3%. CONCLUSION, the method exhibits desirable attributes for the intended purpose.