Determination of proteins in cheeses
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871051" target="_blank" >RIV/62157124:16270/12:43871051 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Determination of proteins in cheeses
Original language description
The aim of this work was to introduce the method for detection of protein content in cheeses. The analysis was focused on determination of major milk proteins which include caseins. 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 mým. Mobile phase contained water, acetonitrile and trifluoroacetic acid. Average values of determined proteins were: alfaS-casein 55.7 +- 2.9%, beta-casein 36.4 +- 1.8% and kappa-casein 8.0 +- 1.4%.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Sborník příspěvků XIV. Konference mladých vědeckých pracovníků s mezinárodní účastí
ISBN
978-80-7305-612-4
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
31-33
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
May 29, 2012
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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