Assessment of adulteration of soybean proteins in dairy products by 2D microchip-CE device

被引：8

作者：

Wu, Ruige ^{[1
]}

Wang, Zhiping ^{[1
]}

Fung, Ying Sing ^{[2
]}

Seah, Daphne Yen Peng ^{[1
]}

Yeung, William Shu-Biu ^{[3
]}

机构：

[1] Singapore Inst Mfg Technol, Singapore 638075, Singapore

[2] Univ Hong Kong, Dept Chem, Pokfulam, Hong Kong, Peoples R China

[3] Univ Hong Kong, Dept Obstet & Gynaecol, Pokfulam, Hong Kong, Peoples R China

来源：

ELECTROPHORESIS | 2014年 / 35卷 / 11期

关键词：

Food adulteration; Microchip capillary electrophoresis; Soybean protein; PERFORMANCE LIQUID-CHROMATOGRAPHY; CAPILLARY-ELECTROPHORESIS; MILK POWDER; SIMULTANEOUS SEPARATION; WHEY PROTEINS; SOY; IDENTIFICATION; IMMUNOASSAYS; MIXTURES;

D O I：

10.1002/elps.201300559

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

To determine the adulteration of soybean proteins in dairy product, a microchip-CE device was developed to isolate selected fraction of soybean and milk proteins in pI range from 5.5 approximate to 7.0 by 1D IEF, followed by ITP/CZE in the embedded capillary for preconcentration, separation and UV detection at 280 nm. Compared to IEF-CZE without ITP preconcentration, the enhancement factor (EF) in detection of soybean proteins was 20times. Adulteration of 0.1% soybean protein in total dairy proteins can be detected in less than 10 min.

引用

页码：1728 / 1734

页数：7

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