Enhancing online protein isolation as intact species from soy flour samples by actively modulated two-dimensional liquid chromatography (2D-LC)

Abstract

In this study, an enhanced fully automated approach is described for the protein isolation from soy flour samples by two-dimensional liquid chromatography with active modulation interface. The use of two multi-port switching valves is proposed to on-line connect the first to the second dimension column, thus overcoming the problems associated with the re-mixing effects and incompatibility of eluent composition and pH. A 5-cm long C4 analytical column installed in the interface device allows to focus the proteins coming from the first column (size exclusion chromatography), before their selective elution in the second column (reversed-phase). A trap washing step was included in the total workflow, as a desalting step to remove buffer residues from the eluent of the first column and to enhance the chromatographic performances of the second column. The experimental conditions were optimized by analyses of mixed standard solutions of bovine serum albumin, glucose oxidase, immunoglobulin A, thyroglobulin and myoglobin. Then, the optimized 2D-LC method was applied to the protein analysis in extracts of soy flour, known worldwide as one of the major food allergen sources, with the final aim to recovery sufficient protein amounts for the molecular characterization and the assessment of the pattern of allergenic components.