Abstract − Analytical Sciences, 17(4), 499 (2001).
HPLC/UV Analysis of Proteins in Dairy Products Using a Hydrophobic Interaction Chromatographic Column
Isabel M. P. L. V. O. FERREIRA, Eulalia MENDES, and Margarida A. FERREIRA
CEQUP/Servico de Bromatologia, Faculdade de Farmacia, Universidade do Porto, Rua Anibal Cunha, 4050 Porto, Portugal
High-performance liquid chromatography using a Chrompack P-300-RP column containing a polystyrene-divinylbenzene copolymer-based packing was examined to analyze bovine milk protein components. The separation of major raw-milk proteins could be performed rapidly and reliably with this HPLC/UV method. The determinations were performed in the linear ranges of 0.01 - 2.0 mg/ml for alpha-lactalbumin, 0.04 - 2.5 mg/ml for caseins and 0.02 - 2.0 mg/ml for beta-lactoglobulin. The validity of the method was verified. Since the chromatographic column enabled the quantification of only "ative" milk proteins, the extent of denaturation and loss of milk proteins could be examined. Thus, evaluation of heat-induced proteins denaturation was carried out in raw milk heated for 5 min at pre-determined temperatures.
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