Abstract
Capillary electrophoresis (CE) and immobilized pH gradient isoelectric focusing were applied for the determination of the addition of isoelectric casein, rennet casein and sodium caseinate to processed cheeses of known composition containing different dairy products. Both methods allowed the determination of these protein ingredients by analysing the intact κ-CN. The comparison of the quantitative determination by both techniques demonstrated that they presented similar recoveries for isoelectric casein, but for sodium caseinate, a considerably better recovery was obtained by using the isoelectric focusing method (85.6% versus 47.2%). However, CE showed higher precision. CE was applied for the determination of the addition of rennet casein by the use of a calibration curve calculated by plotting the peak area ratio ∑ β-CN A/para- κ-CN in the electropherograms versus the content of rennet casein of known composition cheeses from the same manufacture batch. This approach gave recoveries of added rennet casein between 94% and 102%.
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.
