Gas chromatography of fatty acids in milk and whey protein Spectrophotometric characteristics of

Gas chromatography of fatty acids in milk and whey protein Spectrophotometric characteristics of

Determination of Fatty Acids by Gas Chromatography Spectrophotometric Properties of Whey Protein in Milk

Most of the flavor from the milk contains fat, and milk pricing, offenders are usually the standard of its lower fat, fatty acids and death in which flavor and nutritional value of milk. Fresh milk and reconstituted milk, because they heat the different levels of heat denatured proteins were significantly different. In this study, by gas chromatography, confirmed the feasibility of quantitative fatty acid;

and enterprises to spectrophotometry to identify fresh milk and reconstituted milk in whey protein, milk quality control for reference.

The results, milk with chloroform - methanol (chloroform-methanol acetylchloride-methanol 1:10) by the ester exchange reaction

(transesterification) made of fatty acid methyl ester, the injection of gas chromatography analysis: detection of nine samples essential fatty acids, more than 85% of total solids; commercial fresh milk, milk powder and milk fatty acid composition Yasuhisa similar; flavored milk brand while in Subjects with significant differences; milk and goat milk contains more than one short-chain fatty acids; and milk heated 75 ゚ C 3 hours, the fatty acid variation is not significant.

Measured by spectrophotometer fresh milk and reconstituted milk whey protein, using absorbance 278nm-255nm of the difference (A278 nm-255 nm) for the horizontal axis, respectively, and the A278 nm, Folin colorimetric A 660 nm, Coomassie colorimetric A 595 nm A 540 nm with the Biuret colorimetric calibration curve for the vertical axis as a result, check the line regression equation, milk whey protein were Y

= 2.576x - 0.048, Y = 10.403x +0.004, Y = 7.852x +0.494 and Y = 8.275x +0.027, reducing milk whey protein were Y = 1.928x-0.194, Y = 5.342x +0.032, Y = 4.783x +0.760 and Y = 6.868x +0.180, show that in fresh milk and reconstituted milk whey protein ratio of absorbance (calibration curve slope) differences.