Food and Nutritional Sciences - Book Chapters

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    The use of high performance liquid chromatography for the characterization of the unfolding and aggregation of dairy proteins
    (Humana Press; Springer Protocols, 2019-07-25) Gaspard, Sophie J.; Brodkorb, André; McManus, Jennifer J.; Dairy Research Ireland; Food Institutional Research Measure; Department of Agriculture, Food and the Marine; Enterprise Ireland; Teagasc
    High-performance liquid chromatography (HPLC) is routinely used to identify and characterize proteins. HPLC can help to understand protein aggregation processes in dairy products, which are induced by common industrial processing steps such as heat treatment. In this chapter, three complementary chromatographic methods are described, which are based on the principles of size exclusion and reversed-phase chromatography. These methods are used to determine the degree of denaturation and aggregation of proteins, and estimate the molecular weight of these aggregates.