eFood

Volume 2, Issue 3, June 2021, Pages 147 - 153

Analysis Method of Lactoferrin Based on Uncoated Capillary Electrophoresis

Authors
Hui Chen1, Zhenyu Wang1, Fengjiao Fan2, Pujie Shi3, Xianbing Xu1, Ming Du1, Cong Wang1, 4, *
1School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China
2College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210046, China
3Department of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China
4Center of Experimental Instrument, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People’s Republic of China
*Corresponding author. Email: yuanque@163.com
Corresponding Author
Cong Wang
Received 11 April 2021, Accepted 6 July 2021, Available Online 26 July 2021.
DOI
https://doi.org/10.2991/efood.k.210720.001How to use a DOI?
Keywords
Capillary electrophoresis, lactoferrin, analytical method, auxiliary air pressure, surfactant
Abstract

The analysis of lactoferrin separation will be an important application in prospect. To develop a new strategy for the detection of lactoferrin, this work adopted the method of uncoated Capillary Electrophoresis (CE), through optimizing the parameters of background electrolyte, pH, surfactant, buffers of the system solution. The optimum lactoferrin separation by CE is 50 mM phosphates buffer added 6M urea. In positive voltage, lactoferrin was separated by CE at pH 4.0. In reverse voltage, lactoferrin can also be separated at pH 10.0 with 50 mM ammonium ace. The auxiliary air pressure was got involved to decrease the absorption by silica capillary through a range of gradient intensity of air pressure. By comparison with 1.2, 1.5 and 1.8 psi, the pressure of 0.5 psi can significantly alleviate the absorption. The best detection conditions of lactoferrin were obtained, which are pH 4.0, 50 mM phosphates with 6M urea, 0.5 psi auxiliary air pressure with the limit of quantification at 0.04 mg/mL and the limit of detection at 0.01 mg/mL. Finally, lactoferrin can be quantitatively detected well and effectively, which the standard curve is y = 117807x + 3018.61374.

Graphical Abstract

Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)
View full text (HTML)

Journal
eFood
Volume-Issue
2 - 3
Pages
147 - 153
Publication Date
2021/07/26
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.210720.001How to use a DOI?
Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - JOUR
AU  - Hui Chen
AU  - Zhenyu Wang
AU  - Fengjiao Fan
AU  - Pujie Shi
AU  - Xianbing Xu
AU  - Ming Du
AU  - Cong Wang
PY  - 2021
DA  - 2021/07/26
TI  - Analysis Method of Lactoferrin Based on Uncoated Capillary Electrophoresis
JO  - eFood
SP  - 147
EP  - 153
VL  - 2
IS  - 3
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210720.001
DO  - https://doi.org/10.2991/efood.k.210720.001
ID  - Chen2021
ER  -