Determination of proteins in yoghurt

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871050" target="_blank" >RIV/62157124:16270/12:43871050 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Determination of proteins in yoghurt

Original language description

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 alfa-lactalbumin a beta-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 3.0mm, 3.5 mým. Mobile phase contained water, acetonitrile and trifluoroacetic acid. Average value of determined proteins were: alfaS-CN 47.1 +- 2.6%, beta-CN 44.0 +- 3.8%, kappa-CN 9.0 +- 5.2%, 96.7 +- 8.4% LA and LG 14.7 +- 15.3%.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2012

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Volume of the periodical

1

Issue of the periodical within the volume

4

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

644-650

UT code for WoS article

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EID of the result in the Scopus database

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