Chromographic Techniques - Articles and news items
Whitepapers • 21 May 2015 • RSSL
An assessment of GC-MS/MS as a tool to identify the common tainting compounds found in food and drinks, and a comparison to traditional GC-MS…
Application of liquid chromatography for the molecular characterisation of ripened cheeses and relationship with technological aspects
Issue 4 2014 • 2 September 2014 • Francesca Lambertini, Scientist – Food Chemistry and Safety Research Area, Barilla Spa
In ripened cheeses, the nitrogen fraction is mainly constituted by caseins, which are the most abundant proteins in milk and are concentrated during the cheese-making process, and the derived peptides. Whey proteins are usually considered to be lost in the liquid whey fraction during curdling, although it is well known that during the cheesemaking process a small, but significant, part of the whey proteins can be trapped in the curd, thus being incorporated in the final cheese product. The casein fraction is mainly composed by: α-S1 casein and β-casein; K-casein and α-S2 casein are also present in smaller amounts. The most abundant whey proteins are β-Lactoglobulin (β Lg) and α-Lactoalbumin (α-La).
The determination of organic trace compounds in food analysis is of major importance for food quality and food safety aspects. Both the separation of the analyte from potential inferences in the food matrix, as well as the qualitative and quantitative determination of the target compound, are vital steps in analytical food chemistry.
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