Abstract
A simple analytical method for characterization of food proteins by capillary electrophoresis (CE) has been developed. Major proteins in chicken eggs and cow's milk are characterized and can be quantitated by the CE technique. Egg white proteins are well resolved while the yolk shows a substantially more complex protein separation pattern than that in the egg white. Caseins and whey proteins in fresh milk were resolved by CE in a similar buffer system. Separation of both milk and egg proteins was performed reliably and reproducibly in an untreated fused-silica column, 25 cm × 20 μm I.D. Diluted egg or milk samples can be directly loaded on an automated instrument with on-line injection, detection and real-time data analysis in less than 10 min.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
