Capillary electrophoresis of Cheddar cheese

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

doi:10.1016/0021-9673(95)01160-9

Capillary electrophoresis of Cheddar cheese

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

Research output: Contribution to journal › Article › peer-review

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 language	English (US)
Pages (from-to)	305-313
Number of pages	9
Journal	Journal of Chromatography A
Volume	731
Issue number	1-2
DOIs	https://doi.org/10.1016/0021-9673(95)01160-9
State	Published - Apr 19 1996
Externally published	Yes

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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title = "Capillary electrophoresis of Cheddar cheese",

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.",

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AU - Strickland, M.

AU - Weimer, Bart C

AU - Broadbent, J. R.

PY - 1996/4/19

Y1 - 1996/4/19

N2 - 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.

AB - 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.

KW - Amino acids

KW - Capillary electrophoresis

KW - Caseins

KW - Cresol

KW - Food analysis

KW - Indole

KW - Micellar electrokinetic chromatography

KW - Peptides

KW - Skatole

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Capillary electrophoresis of Cheddar cheese

Abstract

Keywords

ASJC Scopus subject areas

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