DETERMINATION OF PROTEINS IN YOGHURT

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February – March 2012, vol.1, no.4
pages: 644-650
Article type: Food Sciences of Food Sciences
Abstract: 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 α-lactalbumin a β-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 3.0 mm, 3.5 μm. Mobile phase contained water, acetonitrile and trifluoroacetic acid. Average value of determined proteins were: αS-CN 47.1 ± 2.6 %, β-CN 44.0 ± 3.8 %, κ-CN 9.0 ± 5.2 %, 96.7 ± 8.4 % LA and LG 14.7 ± 15.3%.
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