122nd General Meeting of the KCS

Type Oral Presentation
Area Oral Presentation of Young Analytical Chemists I
Room No. Room 321
Time THU 09:00-:
Code ANAL1.O-1
Subject Development and application of selective and sensitive fluorescence-labeling for analysis of proteins distribution in food
Authors Meiyu Zhang, Jaeyeong Choi1, Seungho Lee*, Lars Nilsson1,*
Department of Chemistry, Hannam University, Korea
1Department of Food Technology, Engineering and Nutrition, Sweden
Abstract Proteins play important fundamental roles in food derived from plants and animals with their nutritional, emulsifying and many other functional properties[1]. Gum Acacia (GA), a type of exudate gums obtained from trees of the Acacia species, is widely used as a protective colloid and an emulsifier in food and drink. The emulsification property of GA is known to be influenced by the protein content, and is usually reduced by eliminating protein components[2]. Determination of the protein content and its distribution in food is thus of great interest. Sometimes the protein content in food is low, and development of a selective and sensitive method for protein analysis is needed. In this study, 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC)-dye fluorescence labeling method was developed for analysis of protein in relatively lower content. GA was separated and characterized by asymmetrical flow field-flow fractionation (AsFlFFF) coupled online with multi-angle light scattering (MALS), differential refractometer (dRI) and fluorescence detector (FL), AsFlFFF-MALS-RI-FL, which yielded molar mass, size, protein content and its distribution in GA. Results showed that the EDC-labelling allows highly sensitive and selective analysis of proteins in food samples of low protein contents. Both the labeling efficiency and the reaction rate increased as pH increased from 7 to 11. The AsFlFFF-MALS-dRI-FL provides a powerful characterization tool for protein-containing food samples.
E-mail meiyuzhang1@gmail.com