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Analysis of Bovine Lactoferrin in Whey Using Capillary Electrophoresis (CE) and Micellar Electrokinetic Chromatography (MEKC)

  • Peter Riechel
  • Torsten Weiß
  • Roland Ulber
  • Heinrich Buchholz
  • Thomas Scheper
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 443)

Abstract

Lactoferrin (Lf) is found in milk and external secretions in high concentrations1. In human milk Lf is one of the major protein compounds ranging from 1000 µg/ml in mature milk to 7000 µg/m1 in colostrum2 instead of only 20–200 pg/ml in bovine3. Due to its high isoelectric point the protein is almost positively charged and can interact with other proteins in milk whey4.

Keywords

Capillary Electrophoresis Fast Protein Liquid Chromatography Micellar Electrokinetic Chromatography Mature Milk Milk Whey 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • Peter Riechel
    • 1
  • Torsten Weiß
    • 1
  • Roland Ulber
    • 1
  • Heinrich Buchholz
    • 2
  • Thomas Scheper
    • 1
  1. 1.Institut für Technische ChemieUniversität HannoverHannoverGermany
  2. 2.BIOLAC GmbHHarbansenGermany

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