Milk proteins analysis by capillary electrophoresis

Dairy products constitute a major component of human food. In order to determine milk quality, origin, and adulteration, food laboratories need analytical techniques with high performances. Lactoserum proteins are important markers of this quality. In this Application Note, a Capillary Electrophoresis method using a UV detection is described for milk proteins analysis. Due to the use of a short capillary, and a very simple buffer, rapid separations of α-lactalbumin, β-lactoglobulin A, and β-lactoglobulin B are obtained (<10 minutes).

Réactifs et conditions d'analyse

Tampon : Boric acid + Sodium sulfate, pH 8.0
Capillaire : bare-fused
Injection : hydrodynamic, 50 mbar, 5 s
Tension : +9 kV
Détection : UV direct, 214 nm
Température : 25 °C


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