Determination of vegetal proteins in milk powder by sodium dodecyl sulfate-capillary gel electrophoresis: Interlaboratory study
An interlaboratory study, with the participation of 8 laboratories, was conducted to evaluate a sodium dodecyl sulfate-capillary gel electrophoresis method for determination of adulteration of milk powder with soy and pea proteins. Calibration standards (0-8%, w/w, soy and pea protein in total prote...
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| Veröffentlicht in: | Journal of AOAC International 2002-09, Vol.85 (5), p.1090-1095 |
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| container_title | Journal of AOAC International |
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| creator | MANSO, Maria A CATTANEO, Tiziana Maria BARZAGHI, Stefania OLIEMAN, Cornelis LOPEZ-FANDINO, Rosina |
| description | An interlaboratory study, with the participation of 8 laboratories, was conducted to evaluate a sodium dodecyl sulfate-capillary gel electrophoresis method for determination of adulteration of milk powder with soy and pea proteins. Calibration standards (0-8%, w/w, soy and pea protein in total protein) and adulterated skim milk powders (0-5%, w/w, soy and pea proteins in total protein) were produced. Vegetal proteins were determined after removal of milk proteins by pretreatment of the samples with tetraborate-EDTA buffer, pH 8.3. Repeatability standard deviations ranged from 9 to 15% and reproducibility standard deviations ranged from 25 to 30% in the samples containing 5% vegetal protein in total protein. |
| doi_str_mv | 10.1093/jaoac/85.5.1090 |
| format | Article |
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Calibration standards (0-8%, w/w, soy and pea protein in total protein) and adulterated skim milk powders (0-5%, w/w, soy and pea proteins in total protein) were produced. Vegetal proteins were determined after removal of milk proteins by pretreatment of the samples with tetraborate-EDTA buffer, pH 8.3. Repeatability standard deviations ranged from 9 to 15% and reproducibility standard deviations ranged from 25 to 30% in the samples containing 5% vegetal protein in total protein.</description><subject>Biological and medical sciences</subject><subject>Calibration</subject><subject>Dairy Products - analysis</subject><subject>Electrophoresis, Capillary</subject><subject>Electrophoresis, Polyacrylamide Gel</subject><subject>Enzyme-Linked Immunosorbent Assay</subject><subject>Food industries</subject><subject>Food Preservation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Indicators and Reagents</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>Milk and cheese industries. 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Psychology</topic><topic>General aspects</topic><topic>Indicators and Reagents</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>Milk and cheese industries. 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| ispartof | Journal of AOAC International, 2002-09, Vol.85 (5), p.1090-1095 |
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| source | MEDLINE; Oxford University Press Journals All Titles (1996-Current) |
| subjects | Biological and medical sciences Calibration Dairy Products - analysis Electrophoresis, Capillary Electrophoresis, Polyacrylamide Gel Enzyme-Linked Immunosorbent Assay Food industries Food Preservation Fundamental and applied biological sciences. Psychology General aspects Indicators and Reagents Methods of analysis, processing and quality control, regulation, standards Milk and cheese industries. Ice creams Plant Proteins - analysis Reference Standards Reproducibility of Results |
| title | Determination of vegetal proteins in milk powder by sodium dodecyl sulfate-capillary gel electrophoresis: Interlaboratory study |
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