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Electrochemical determination of β-lactoglobulin in whey proteins

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Abstract

Determination of β-lactoglobulin in milk products is very important because β-lactoglobulin is the main ingredient in whey-based protein powders. However, β-lactoglobulin is a dangerous food allergen. On such an occasion, the determination of β-lactoglobulin is coming into prominence and electrochemistry is a good alternative for this purpose because of its simple, economic and rapid response. In this work, a graphene oxide modified pencil graphite electrode is developed to determine β-lactoglobulin based on the current signal of known concentration of hydrogen peroxide. Cyclic voltammetry technique is performed to obtain the electrochemical behavior of β-lactoglobulin. Linear range, limit of detection and limit of quantification were calculated according to the calibration curve of various amounts of β-lactoglobulin. Ultraviolet–visible spectroscopy technique is also used to investigate the absorption behavior of β-lactoglobulin in various biological macromolecules including whey proteins. The proposed graphene oxide modified pencil graphite surface is successfully applied to determine β-lactoglobulin in real milk sample, so a new methodology based on a newly developed electrochemical technique is described as a promising alternative in diary products.

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Authors and Affiliations

  1. Department of Chemistry, Faculty of Science, Hacettepe University, 06800, Beytepe, Ankara, Turkey

    Ozge Surucu & Serdar Abaci

  2. Department of Chemistry, Faculty of Science, Ege University, 35040, Bornova, Izmir, Turkey

    Ozge Surucu

  3. Advanced Technologies Application and Research Center, Hacettepe University, 06800, Beytepe, Ankara, Turkey

    Serdar Abaci

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  1. Ozge Surucu
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Correspondence to Serdar Abaci.

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Surucu, O., Abaci, S. Electrochemical determination of β-lactoglobulin in whey proteins. Food Measure 14, 11–19 (2020). https://doi.org/10.1007/s11694-019-00262-w

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  • DOI: https://doi.org/10.1007/s11694-019-00262-w

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