DETERMINATION OF PROTEINS IN YOGHURT

Authors

  • Lenka Ruprichová*
  • Michaela Dračková
  • Ivana Borkovcová
  • Lenka Vorlová

Keywords:

RP-HPLC, protein, casein, α-lactalbumin, β-lactoglobulin

Abstract

The aim of this work was to introduce method for detection of protein content in yoghurts. The analysis was focused on determination of major milk proteins which include caseins and lower amounts of whey proteins, in particular α-lactalbumin a β-lactoglobulin. 10 samples from the market were analyzed by means of reversed phase high-performance liquid chromatography. Liquid chromatograph Alliance 2695 with PDA detector 2996 was used. The separation was performed on C18 column X Bridge TM, 150 x 3.0 mm, 3.5 μm. Mobile phase contained water, acetonitrile and trifluoroacetic acid. Average value of determined proteins were: αS-CN 47.1 ± 2.6 %, β-CN 44.0 ± 3.8 %, κ-CN 9.0 ± 5.2 %, 96.7 ± 8.4 % LA and LG 14.7 ± 15.3%.

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Published

2012-02-01

How to Cite

Ruprichová*, L., Dračková, M., Borkovcová, I., & Vorlová, L. (2012). DETERMINATION OF PROTEINS IN YOGHURT. Journal of Microbiology, Biotechnology and Food Sciences, 1(4), 644–650. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7255

Issue

Vol. 1 No. 4 (2012): February - March

Section

Food Sciences

License

Copyright (c) 2012 Lenka Ruprichová*, Michaela Dračková, Ivana Borkovcová, Lenka Vorlová

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

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