Short communication

dc.contributor.author	Τσάκαλη, Ευσταθία	el
dc.contributor.author	Πετρωτός, Κωνσταντίνος Β.	el
dc.contributor.author	Χατζηλαζάρου, Αρχοντούλα	el
dc.contributor.author	Σταματόπουλος, Κωνσταντίνος	el
dc.contributor.author	D'Alessandro, Angela Gabriella	en
dc.date.accessioned	2015-05-23T11:07:33Z
dc.date.available	2015-05-23T11:07:33Z
dc.date.issued	2015-05-23
dc.identifier.uri	http://hdl.handle.net/11400/10963
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0022030214003713#	el
dc.subject	Whey
dc.subject	Feta cheese
dc.subject	Lactoferrin
dc.subject	reversed-phase high performance liquid chromatography
dc.subject	Τυρόγαλο
dc.subject	Φέτα
dc.subject	Υγρή χρωματογραφία υψηλής απόδοσης αντίστροφης φάσης
dc.title	Short communication	en
heal.type	journalArticle
heal.secondaryTitle	determination of lactoferrin in Feta cheese whey with reversed-phase high-performance liquid chromatography	en
heal.classification	Chemistry
heal.classification	Instrumental analysis
heal.classification	Χημεία
heal.classification	Ενόργανη ανάλυση
heal.classificationURI	http://zbw.eu/stw/descriptor/15638-4
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85066771
heal.classificationURI	N/A-Χημεία
heal.classificationURI	N/A-Ενόργανη ανάλυση
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85146422
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh91000982
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85073869
heal.keywordURI	http://lod.nal.usda.gov/45536
heal.contributorName	Γούλας, Παναγιώτης	el
heal.contributorName	Μασούρας, Θεόφιλος	el
heal.contributorName	Van Impe, Jan Frans M.	en
heal.identifier.secondary	doi:10.3168/jds.2013-7526
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2014-08
heal.bibliographicCitation	Tsakali, E., Petrotos, K. B., Chatzilazarou, A., Stamatopoulos, K., D'Alessandro, A.G., et. al. (2014). Short communication: determination of lactoferrin in Feta cheese whey with reversed-phase high-performance liquid chromatography. "Journal of Dairy Science", 97(8), August 2014. pp 4832-4837. Available from: http://www.sciencedirect.com/science/article/pii/S0022030214003713#. [Accessed 23/05/2014]	en
heal.abstract	In the current paper, a method is introduced to determine lactoferrin in sweet whey using reversed-phase HPLC without any pretreatment of the samples or use of a separation technique. As a starting point, the most common HPLC protocols for acid whey, which included pretreatment of the whey along with a sodium dodecyl sulfate-PAGE step, were tested. By skipping the pretreatment and the separation steps while altering the gradient profile, different chromatographs were obtained that proved to be equally efficient to determine lactoferrin. For this novel 1-step reversed-phase HPLC method, repeatability was very high over a wide range of concentrations (1.88% intraday to 5.89% interday). The limit of detection was 35.46 μg/mL [signal:noise ratio (S/N) = 3], whereas the limit of quantification was 50.86 μg/mL (S/N = 10). Omitting the pretreatment step caused a degradation of the column’s lifetime (to approximately 2,000 samples). As a result, the lactoferrin elution time changed, but neither the accuracy nor the separation ability of the method was significantly influenced. We observed that this degradation could be easily avoided or detained by centrifuging the samples to remove fat or by extensive cleaning of the column after every 5 samples.	en
heal.publisher	American Dairy Science Association	en
heal.fullTextAvailability	true