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

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dc.contributor.author Gaspard, Sophie J.
dc.contributor.author Brodkorb, André
dc.contributor.editor McManus, Jennifer J.
dc.date.accessioned 2019-09-02T15:18:20Z
dc.date.available 2019-09-02T15:18:20Z
dc.date.issued 2019-07-25
dc.identifier.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 en
dc.identifier.volume 2039 en
dc.identifier.startpage 103 en
dc.identifier.endpage 115 en
dc.identifier.isbn 978-1-4939-9677-3
dc.identifier.issn 1064-3745
dc.identifier.uri http://hdl.handle.net/10468/8436
dc.identifier.doi 10.1007/978-1-4939-9678-0_8 en
dc.description.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. en
dc.description.sponsorship Dairy Research Ireland (Dairy Levy Research Trust (project MDDT6261 “ProPart”)); Department of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM, project no. 08RDTMFRC650)); Enterprise Ireland (Food for Health Ireland Project (Grant Number CC20080001)); Teagasc (Teagasc Walsh Fellowship Scheme (reference number 2012211) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Humana Press; Springer Protocols en
dc.relation.uri https://link.springer.com/protocol/10.1007%2F978-1-4939-9678-0_8
dc.rights © 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 en
dc.subject HPLC en
dc.subject Proteins en
dc.subject Denaturation en
dc.subject Aggregation en
dc.subject Reversed-phase chromatography en
dc.subject Size exclusion chromatography en
dc.subject Globular proteins en
dc.subject Protein unfolding en
dc.subject Mesophases en
dc.subject Microscopy en
dc.subject Capillary electrophoresis en
dc.title The use of high performance liquid chromatography for the characterization of the unfolding and aggregation of dairy proteins en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Sophie J. Gaspard, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2020-07-25
dc.description.version Accepted Version en
dc.contributor.funder Dairy Research Ireland en
dc.contributor.funder Food Institutional Research Measure en
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Enterprise Ireland en
dc.contributor.funder Teagasc en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Protein Self-Assembly: Methods and Protocols; Part of the Methods in Molecular Biology book series (MIMB) en


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