Method for separating and detecting whey proteins

Abstract

The invention discloses a method for separating and detecting whey proteins, which comprises the following steps: pretreating the whey protein; and completely separating bovine alpha-lactalbumin, bovine beta a-lactoglobulin, and bovine beta b-lactoglobulin in a sample by an ultra-performance liquid chromatography column taking 1.7 mu m ethylidene bridged hybrid (BEH) particles as a filler, and performing section scan by a mass analyzer to quantitate the unmodified bovine lactalbumin and lactoglobulin. In the method, human alpha-lactalbumin is added as internal standard. The method can accurately measure the contents of the three types of unmodified bovine whey proteins in multiple kinds of food, and has simple pretreatment, high sensitivity, quick detection speed and good selectivity.

Description

technical field

[0001] The invention relates to a method for separating and measuring whey protein. More specifically, it relates to a method capable of efficiently and completely separating and quantitatively determining bovine lactalbumin and bovine lactoglobulin in milk and dairy products. Background technique

[0002] Generally, milk contains 2.2% to 4.4% protein, mainly casein, whey protein, fat globule membrane protein, etc. The content of whey protein is second only to casein, accounting for 18% to 20% of the protein content in milk, including β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulin, etc. and some growth factors, of which β -Lactoglobulin and α-lactalbumin are the main components of whey protein, accounting for about 75% of it. Therefore, accurate quantification of whey protein in bovine milk and bovine milk products is of great significance for the quality evaluation and control of bovine milk and bovine milk products.

[0003] Existing detec...

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