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dc.contributor.authorCOSTA, F. F.pt_BR
dc.contributor.authorBRITO, M. A. V. P. ept_BR
dc.contributor.authorFURTADO, M. A. M.pt_BR
dc.contributor.authorMARTINS, M. F.pt_BR
dc.contributor.authorOLIVEIRA, M. A. L. dept_BR
dc.contributor.authorBARRA, P. M. de C.pt_BR
dc.contributor.authorGARRIDO, L. A.pt_BR
dc.contributor.authorSANTOS, A. S. de O.pt_BR
dc.date.accessioned2014-07-26T06:56:02Z-
dc.date.available2014-07-26T06:56:02Z-
dc.date.created2014-05-20pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationAnalytical Methods, v. 6, p. 1666-1673, 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/986575pt_BR
dc.descriptionThe separation and quantification of major milk proteins are fundamental in dairy research. Therefore, accurate and rapid methods are profoundly important. The microfluidic chip technique is faster, and uses considerably fewer chemicals and materials than traditional techniques. The objective of this study was to improve experimental methods for separating and quantifying major milk proteins using the microfluidic chip technique. Deionized water, a total protein solubilization buffer (TPS buffer) and a separating milk protein buffer (SEP buffer) were used for the treatment of milk samples and their effects were evaluated. The results showed an excellent separation for whey proteins with α-lactalbumin migrating first, followed by β-lactoglobulin in the presence of both buffers. However, better results for major casein separation were obtained when SEP buffer was added. The order of the migration time was: β-casein first, followed by αs-casein and κ-casein. The quantitative analysis showed significant differences among the percentages of protein fractions from both buffers. The results of microfluidic chip technology using the SEP buffer solution were comparable to those obtained by SDS-PAGE for these proteins and to the data reported in the literature.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectMicrofluid chip techniquept_BR
dc.titleMicrofluidic chip electrophoresis investigation of major milk proteins: study of buffer effects and quantitative approaching.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2014-07-26T06:56:02Zpt_BR
riaa.ainfo.id986575pt_BR
riaa.ainfo.lastupdate2014-07-25pt_BR
dc.identifier.doihttps://doi.org/10.1039/C3AY41706Aeng
dc.contributor.institutionFABIANO FREIRE COSTA, UFJF/Gov. Valadares; MARIA APARECIDA V PAIVA E BRITO, CNPGL; MARCO ANTONIO MOREIRA FURTADO, UFJF/Gov. Valadares; MARTA FONSECA MARTINS, CNPGL; MARCONE AUGUSTO LEAL DE OLIVEIRA, UFJF/Gov. Valadares; PATRICIA MENDONÇA DE CASTRO BARRA, UFJF/Gov. Valadares; LOURDES AMIGO GARRIDO, Institute of Food Science Research (CSIC-UAM), Madrid; ALESSA SIQUEIRA DE OLIVEIRA DOS SANTOS, UFJF/Gov. Valadares.pt_BR
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