Sodium dairy applications

Further typical applications in the field of dairy products are the determination of sodium in butter, and the analysis of organic acids such as lactic acid, pyruvic acid, and citric acid in cheese products. The latter is performed after appropriate sample preparation via ion-exchange chromatography. 

SWP is a bland, white creamy low viscous sodium-salt of a soluble wheat protein isolate. By its unique combination of functional properties like emulsifying capacity, gelling, binding, and water-retention, the product can be used in several food applications like meat-preparations, soups, sauces, dressings, imitation dairy, etc. It can also be combined with other functional proteins like caseinates, soy isolates, and may result in all types of synergies. 

Symmetrical flow FTP has Ireen successfully used to analyze numerous purified proteins and their dimers, protein conjugates, sodium dodecyl sulfate (SDS)-protein complexes, including precipitate and other biological samples, as summarized in Table 1. In these applications, sample pretreatment was not required even when the proteins of interest were present in complex matrices such as plasma, dairy products, and wheat flour (in contrast to SF3C and electrophoresis). Ultracentrifugation, which is commonly used to fractionate these samples, requires over 24 hr in comparison... 

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