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

Electrophoresis. 2014 Jun;35(11):1728-34. doi: 10.1002/elps.201300559.

Abstract

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 ∼ 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 20 times. Adulteration of 0.1% soybean protein in total dairy proteins can be detected in less than 10 min.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Dairy Products / analysis*
  • Electrophoresis, Microchip / instrumentation*
  • Equipment Design
  • Food Analysis / instrumentation*
  • Food Quality*
  • Milk Proteins / analysis*
  • Milk Proteins / isolation & purification
  • Soybean Proteins / analysis*
  • Soybean Proteins / isolation & purification

Substances

  • Milk Proteins
  • Soybean Proteins