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- Title
DETERMINACIÓN DE LACTOSUERO EN LA LECHE CRUDA, A PARTIR DE LA CUANTIFICACIÓN DEL GLICOMACROPÉPTIDO DE CASEÍNA POR HPLC.
- Authors
HERNANDEZ, Angela; PEÑA, Steven; VERA, Ricardo; RODRIGUEZ, Mario; TORRES, Elizabeth; REYES, Alejandro
- Abstract
Background: The usage of whey to adulterate raw milk is one of the main issues of the dairy industry, since this process may generate alteration in terms of quality and nutritional values in food. Previous studies have indicated this kind of adulteration through identifying casein glycomacropeptid (GMP) by HPLC technique as the European policy 213/2001 and the Royal Act 2021/1993. Objectives: This paper focuses on identifying whey presence by quantifying casein GMP by High Performance Liquid Chromatography to the quality control of raw milk, in order to verify its possible adulteration. Methods: Samples of raw milk were prepared by adding whey and varying its adulteration percentage (2.5%, 5%, 7.5%, 10% 12.5%, 15%, 20% (m/m) and raw milk). After a three-hour incubation period trichloroacetic acid (TCA) at 24% m/v was added to the samples to precipitate proteins. After one more hour, they were centrifuged at 3000 ppm, the supernatant was filtered in a 0.45 μm membrane, a 20μL volume was injected in the HPLC by using an exclusion column of molecular weight (SEC), with a 0.9 mL/min flux, with a Phosphate Buffer as mobile phase. Results: In the obtained chromatograms a signal at 10 minutes of retention time was observed, it displays proportional increases in the chromatographic area as the adulteration percentage rises. A calibration curve was applied and a R2 value = 0.997 emerged as a result, showing a linear proportionality between the area differences and the adulteration percentage. Conclusions: A methodology with a calibration curve that allows to identify, by analytical procedure, the adulteration percentage using HPLC to have a better control of milk quality, has been reported for the first time.
- Publication
Vitae (01214004), 2016, Vol 23, pS108
- ISSN
0121-4004
- Publication type
Article