title: Assessment of adulteration of soybean proteins in dairy products by 2D microchip-CE device.
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.
authors.forename: Ruige
authors.initials: R
authors.lastname: Wu
authors.forename: Zhiping
authors.initials: Z
authors.lastname: Wang
authors.forename: Ying Sing
authors.initials: YS
authors.lastname: Fung
authors.forename: Daphne Yen Peng
authors.initials: DY
authors.lastname: Seah
authors.forename: William Shu-Biu
authors.initials: WS
authors.lastname: Yeung
mesh_terms: D003611:Dairy Products / Q000032:analysis*; D046209:Electrophoresis, Microchip / Q000295:instrumentation*; D004867:Equipment Design; D005504:Food Analysis / Q000295:instrumentation*; D063427:Food Quality; D008894:Milk Proteins / Q000032:analysis* / Q000302:isolation & purification; D030262:Soybean Proteins / Q000032:analysis* / Q000302:isolation & purification
chemical_list: D008894:Milk Proteins; D030262:Soybean Proteins