High Performance Liquid Chromatography with Size Exclusion Column (HPLC-SEC) Method for Identifying the Major Whey Proteins of Whey Protein Products

Authors : Lemuel DİAMANTE

Pages : 1-6

Doi:10.46239/ejbcs.1143057

View : 17 | Download : 23

Publication Date : 2023-06-27

Article Type : Research Paper

Abstract :This study was carried-out: a); to develop a high-performance liquid chromatography with size exclusion column insert ignore into journalissuearticles values(HPLC-SEC); method for the identification of the major whey proteins from selected whey protein products; and b); use the method to estimate the relative composition of the major whey proteins in different whey protein products. An HPLC Shimadzu insert ignore into journalissuearticles values(LC-10AD VP liquid chromatograph); with system controller insert ignore into journalissuearticles values(SCL-10A VP); equipped with a pump and auto-injector insert ignore into journalissuearticles values(SIL-10AD VP); and UV-vis detector insert ignore into journalissuearticles values(SPD-10AV); was used in the identification of whey proteins in standards and whey protein products. The size exclusion column insert ignore into journalissuearticles values(SEC); was a Yarra 3 µm, SEC-3000 Column, 7.8 mm I.D. x 30 cm with a security guard. The HPLC-SEC method was successful in identifying the major whey proteins of the different whey protein products. The β-LG contents had the highest level among the whey proteins for all the whey protein products studied, followed by the α-LA and then IgG in both WPC products. However, the α-LA and IgG of the Procream product had almost the same level which was probably due to a different process used in WPC All the major whey proteins with the highest pump flowrate had the shortest elution times while the whey proteins with the lowest pump flowrate had the longest elution times. The optimal pump flowrate was 0.75 mL/min since it gave a faster analysis but differentiate the peaks of the different major whey proteins.
Keywords : Whey Proteins, HPLC SEC, β lactoglobulin, α lactalbumin, Immunoglobulin G