GB/T 5413.2-1997 PDF in English
GB/T 5413.2-1997 (GB/T5413.2-1997, GBT 5413.2-1997, GBT5413.2-1997)
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| GB/T 5413.2-1997 | English | 80 |
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Milk powder and formula foods for infant and young children. Determination of whey protein
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Standards related to (historical): GB/T 5413.2-1997
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GB/T 5413.2-1997: PDF in English (GBT 5413.2-1997) GB/T 5413.2-1997
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
Replacing GB 5413-85
Milk powder and formula foods for infant and young
children - Determination of whey protein
APPROVED ON: MAY 28, 1997
IMPLEMENTED ON: SEPTEMBER 01, 1998
Approved by: State Bureau of Technical Supervision
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Method summary ... 4
3 Reagents ... 4
4 Instruments ... 5
5 Operation steps ... 5
6 Expression of analysis results ... 6
Foreword
This Standard refers to the whey protein determination method of Morinaga,
Japan.
This series of standards will replace GB 5413-85 from the date of
implementation.
This Standard was proposed by China National Light Industry Council.
This Standard shall be under the jurisdiction of National Technical Committee
on Dairy Products of Standardization Administration of China.
Main drafting organizations of this Standard: Harbin Morinaga Dairy Co., Ltd.,
National Dairy Products Quality Supervision and Inspection Center.
The drafting organizations of this Standard: Food Hygiene Supervision and
Inspection Institute of the Ministry of Health, Zhejiang Light Industry Research
Institute, Nestlé (China) Investment Services Co., Ltd.
Main drafters of this Standard: Yu Likun, Zhang Yanjie, Zhao Qin.
Milk powder and formula foods for infant and young
children - Determination of whey protein
1 Scope
This Standard specifies determination method for the ratio of casein to whey
protein content.
This Standard is applicable to the determination of the ratio of casein to whey
protein content in milk powder and formula foods for infant and young children.
2 Method summary
After using SDS-PAGE, Laemmli method to sample, use an optical
densitometer to determine each band of casein and whey protein separated in
order of molecular weight. Calculate the ratio of casein to whey protein content.
3 Reagents
All reagents, if the specification is not specified, refer to analytically-pure
reagents. All experimental water, if other requirements are not specified, refer
to grade three water.
3.1 Electrophoresis buffer: Dissolve 7.5g of Tris (hydroxymethyl)
aminomethane, 36g of glycine and 2.5g of SDS in distilled water. Set volume to
500mL. Before use, use distilled water to dilute to 5 times.
3.2 SDS sample buffer: 0.125mol/L Trsi-hydrochloric acid (pH 6.8), glycerin with
volume fraction of 20%, 4% (m/V) SDS, 2-mercaptoethanol with volume fraction
of 10%, bromophnol blue with mass fraction of 0.0025%.
3.3 Stain: Coomassie brilliant blue R-250 with mass fraction of 0.1%, methanol
with volume fraction of 10%, acetic acid with volume fraction of 7.5%.
3.4 Decolorant: methanol with volume fraction of 10%, acetic acid with volume
fraction of 7.5%.
3.5 Casein.
3.6 Refined whey protein (WPC).
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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