• The Use of High Performance Liquid Chromatography for the Characterization of the Unfolding and Aggregation of Dairy Proteins

      Gaspard, Sophie; Brodkorb, Andre; Dairy Levy Research Trust; Food Institutional Research Measure; Enterprise Ireland; Teagasc Walsh Fellowship Programme; MDDT6261; 08RDTMFRC650; CC20080001; 2012211 (Springer New York, 2019-07-25)
      High-performance liquid chromatography (HPLC) is routinely used to identify and characterize proteins. HPLC can help to understand protein aggregation processes in dairy products, which are induced by common industrial processing steps such as heat treatment. In this chapter, three complementary chromatographic methods are described, which are based on the principles of size exclusion and reversed-phase chromatography. These methods are used to determine the degree of denaturation and aggregation of proteins, and estimate the molecular weight of these aggregates.