TY - JOUR
T1 - Advancement of milk protein analysis
T2 - From determination of total proteins to their identification and quantification by proteomic approaches
AU - Warakaulle, Santhoshani
AU - Mohamed, Huda
AU - Ranasinghe, Meththa
AU - Shah, Iltaf
AU - Yanyang, Xu
AU - Chen, Gang
AU - Ayyash, Mutamed M.
AU - Vincent, Delphine
AU - Kamal-Eldin, Afaf
N1 - Publisher Copyright:
© 2023 The Authors
PY - 2024/2
Y1 - 2024/2
N2 - Milk proteins are important components that confer several nutritional and functional properties to milk and dairy products. As these proteins have complex nature and wide variability, their analysis is not trivial and requires several methods to be used individually or in combination. In this article, we provide a comprehensive review of conventional and more advanced methods used in the analysis of milk protein content, composition, and structural properties. Different traditional methods (mainly titration and spectrophotometric) are still used for the determination of total protein content, while chromatographic and electrophoretic techniques, enzyme-linked immunosorbent assays, and infra-red spectroscopy are used to separate, identify, and quantify individual proteins. For advanced structural identification of separated proteins, nuclear magnetic resonance, X-ray diffraction, and mass spectroscopic techniques can be used. Of these methods, the analyst may select those relevant to different applications in milk and dairy products research.
AB - Milk proteins are important components that confer several nutritional and functional properties to milk and dairy products. As these proteins have complex nature and wide variability, their analysis is not trivial and requires several methods to be used individually or in combination. In this article, we provide a comprehensive review of conventional and more advanced methods used in the analysis of milk protein content, composition, and structural properties. Different traditional methods (mainly titration and spectrophotometric) are still used for the determination of total protein content, while chromatographic and electrophoretic techniques, enzyme-linked immunosorbent assays, and infra-red spectroscopy are used to separate, identify, and quantify individual proteins. For advanced structural identification of separated proteins, nuclear magnetic resonance, X-ray diffraction, and mass spectroscopic techniques can be used. Of these methods, the analyst may select those relevant to different applications in milk and dairy products research.
KW - Analytical techniques
KW - Milk
KW - Milk products
KW - Proteins
KW - Quantification
KW - Separation
KW - Structural identification
UR - http://www.scopus.com/inward/record.url?scp=85179823064&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85179823064&partnerID=8YFLogxK
U2 - 10.1016/j.jfca.2023.105854
DO - 10.1016/j.jfca.2023.105854
M3 - Review article
AN - SCOPUS:85179823064
SN - 0889-1575
VL - 126
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
M1 - 105854
ER -