Determination of vegetal proteins in milk powder by sodium dodecyl sulfate-capillary gel electrophoresis: Interlaboratory study

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Abstract

An interlaboratory study, with the participation of 8 laboratories, was conducted to evaluate a sodium dodecyl sulfate-capillary gel electrophoresis method for determination of adulteration of milk powder with soy and pea proteins. Calibration standards (0-8%, w/w, soy and pea protein in total protein) and adulterated skim milk powders (0-5%, w/w, soy and pea proteins in total protein) were produced. Vegetal proteins were determined after removal of milk proteins by pretreatment of the samples with tetraborate-EDTA buffer, pH 8.3. Repeatability standard deviations ranged from 9 to 15% and reproducibility standard deviations ranged from 25 to 30% in the samples containing 5% vegetal protein in total protein.

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Manso, M. A., Cattaneo, T. M., Barzaghi, S., Olieman, C., López-Fandiño, R., Leaver, J., … Vegarud, G. (2002). Determination of vegetal proteins in milk powder by sodium dodecyl sulfate-capillary gel electrophoresis: Interlaboratory study. Journal of AOAC International, 85(5), 1090–1095. https://doi.org/10.1093/jaoac/85.5.1090

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