Capillary electrophoresis of Cheddar cheese

M. Strickland, Bart C Weimer, J. R. Broadbent

Research output: Contribution to journalArticle

41 Scopus citations

Abstract

Free solution capillary electrophoresis (FSCE) and micellar electrokinetic capillary chromatography (MECC) methods were developed using standard compounds. Each method was examined for its ability to simultaneously resolve caseins, peptides, and various small molecules found in Cheddar cheese. FSCE with phosphate-urea-acetonitrile run buffer separated caseins and large peptides, but this method was not robust with respect to resolution of milk proteins and peptides. Additionally, peak resolution with phosphate-urea buffer degraded after about 50 samples. MECC with borate-SDS run buffer simultaneously separated α- and β-caseins, peptides, several free amino acids, and small aromatic molecules within 25 min. MECC was robust and electropherograms of phosphate-soluble Cheddar cheese fractions suggest that it may be a valuable tool to study the biochemistry of cheese maturation.

Original languageEnglish (US)
Pages (from-to)305-313
Number of pages9
JournalJournal of Chromatography A
Volume731
Issue number1-2
DOIs
StatePublished - Apr 19 1996
Externally publishedYes

Keywords

  • Amino acids
  • Capillary electrophoresis
  • Caseins
  • Cresol
  • Food analysis
  • Indole
  • Micellar electrokinetic chromatography
  • Peptides
  • Skatole

ASJC Scopus subject areas

  • Analytical Chemistry

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