Determination of the minor whey protein bovine lactoferrin in cheese whey concentrates with capillary electrophoresis

verfasst von: Peter Riechel, Torsten Weiss, Martina Weiss, Roland Ulber, Buchholz Heinrich Buchholz, Thomas Scheper
Abstract: In our present work we present the determination of bovine lactoferrin in whey concentrates as they are typically produced by milk and cheese industry after production of cheese. Due to the high total protein content the analysis of whey concentrate samples is difficult and even not possible by using capillary zone electrophoresis with UV detection. To enhance the detection sensitivity we applied a more promising approach by using affinity interactions in combination with laser-induced fluorescence detection. By mixing fluoresceine isothiocyanate (FITC)-conjugated polyanionic lipopolysaccharide with the mostly positively charged lactoferrin we found a significant migration time shift which is clearly dependent on the concentration of the added protein. In the second approach we developed an immunoassay using FITC-conjugated specific antibody against bovine lactoferrin. The results of the immunoassay measurements were compared with data obtained by standard enzyme-linked immunosorbent assay analysis. Copyright (C) 1998 Elsevier Science B.V.
Organisationseinheit(en): Institut für Technische Chemie
Externe Organisation(en): Biolac GmbH
Typ: Artikel
Journal: Journal of Chromatography A
Band: 817
Seiten: 187-193
Anzahl der Seiten: 7
ISSN: 0021-9673
Publikationsdatum: 21.08.1998
Publikationsstatus: Veröffentlicht
Peer-reviewed: Ja
ASJC Scopus Sachgebiete: Analytische Chemie, Biochemie, Organische Chemie
Elektronische Version(en): https://doi.org/10.1016/S0021-9673(98)00445-2 (Zugang: Unbekannt)

BibTeX

@article{49240de62423419cb5810d10c7325bbd,
title = "Determination of the minor whey protein bovine lactoferrin in cheese whey concentrates with capillary electrophoresis",
abstract = "In our present work we present the determination of bovine lactoferrin in whey concentrates as they are typically produced by milk and cheese industry after production of cheese. Due to the high total protein content the analysis of whey concentrate samples is difficult and even not possible by using capillary zone electrophoresis with UV detection. To enhance the detection sensitivity we applied a more promising approach by using affinity interactions in combination with laser-induced fluorescence detection. By mixing fluoresceine isothiocyanate (FITC)-conjugated polyanionic lipopolysaccharide with the mostly positively charged lactoferrin we found a significant migration time shift which is clearly dependent on the concentration of the added protein. In the second approach we developed an immunoassay using FITC-conjugated specific antibody against bovine lactoferrin. The results of the immunoassay measurements were compared with data obtained by standard enzyme-linked immunosorbent assay analysis. Copyright (C) 1998 Elsevier Science B.V.",
keywords = "Affinity capillary electrophoresis, Immunoassays, Lactoferrin, Proteins, Whey",
author = "Peter Riechel and Torsten Weiss and Martina Weiss and Roland Ulber and {Heinrich Buchholz}, Buchholz and Thomas Scheper",
year = "1998",
month = aug,
day = "21",
doi = "10.1016/S0021-9673(98)00445-2",
language = "English",
volume = "817",
pages = "187--193",
journal = "Journal of Chromatography A",
issn = "0021-9673",
publisher = "Elsevier",
number = "1-2",
}