Determination of vegetal proteins in milk powder by sodium dodecyl sulfate-capillary gel electrophoresis: interlaboratory study.
An interlaboratory study, with the participation of 8 laboratories, was conducted to evaluate a sodium dodecyl sulfate-capillary gel electrophoresis method for determination of adulteration of milk powder with soy and pea proteins. Calibration standards (0-8%, w/w, soy and pea protein in total protein) and adulterated skim milk powders (0-5%, w/w, soy and pea proteins in total protein) were produced. Vegetal proteins were determined after removal of milk proteins by pretreatment of the samples with tetraborate-EDTA buffer, pH 8.3. Repeatability standard deviations ranged from 9 to 15% and reproducibility standard deviations ranged from 25 to 30% in the samples containing 5% vegetal protein in total protein.
Manso
María A
MA
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain.
Cattaneo
Tiziana Maria
TM
Barzaghi
Stefania
S
Olieman
Cornelis
C
López-Fandiño
Rosina
R
D002138:Calibration; D003611:Dairy Products / Q000032:analysis*; D019075:Electrophoresis, Capillary; D004591:Electrophoresis, Polyacrylamide Gel; D004797:Enzyme-Linked Immunosorbent Assay; D005519:Food Preservation; D007202:Indicators and Reagents; D010940:Plant Proteins / Q000032:analysis*; D012015:Reference Standards; D015203:Reproducibility of Results
D007202:Indicators and Reagents; D010940:Plant Proteins