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

Thumbnail Image
Files
Date
2019-07-25
Authors
Gaspard, Sophie J.
Brodkorb, André
Journal Title
Journal ISSN
Volume Title
Publisher
Humana Press; Springer Protocols
Published Version
10.1007/978-1-4939-9678-0_8
Research Projects
Organizational Units
Journal Issue
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.
Description
Keywords
HPLC , Proteins , Denaturation , Aggregation , Reversed-phase chromatography , Size exclusion chromatography , Globular proteins , Protein unfolding , Mesophases , Microscopy , Capillary electrophoresis
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
Link to publisher’s version
https://link.springer.com/protocol/10.1007%2F978-1-4939-9678-0_8
URI
https://hdl.handle.net/10468/8436
Collections
Food and Nutritional Sciences - Book Chapters
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