The use of high performance liquid chromatography for the characterization of the unfolding and aggregation of dairy proteins

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The use of high performance liquid chromatography for the characterization of the unfolding and aggregation of dairy proteins

Gaspard, Sophie J.; Brodkorb, André
Date: 2019-07-25
Copyright: © Springer Science+Business Media, LLC, part of Springer Nature 2019. This is a post-peer-review, pre-copyedit version of a chapter published in Protein Self-Assembly. Methods in Molecular Biology. The final authenticated version is available online at: https://doi.org/10.1007/978-1-4939-9678-0_8
Related: https://link.springer.com/protocol/10.1007%2F978-1-4939-9678-0_8
Full text restriction information: Access to this article is restricted until 12 months after publication by request of the publisher.
Restriction lift date: 2020-07-25
Citation: Gaspard, S. J. and Brodkorb, A. (2019) 'The Use of High Performance Liquid Chromatography for the Characterization of the Unfolding and Aggregation of Dairy Proteins', in McManus, J.J. (ed.) Protein Self-Assembly: Methods and Protocols. New York, NY: Springer New York, pp. 103-115. doi: 10.1007/978-1-4939-9678-0_8
Published Version: 10.1007/978-1-4939-9678-0_8

Abstract:

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.

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