Validation of capillary electrophoresis in the analysis of ewe's milk casein

Abstract Recent investigations have shown that capillary electrophoresis (CE) can be an alternative to other techniques such as polyacrylamide gel electrophoresis (PAGE) or sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) in the qualitative analysis and separation of the different casein fractions in cow's and ewe's milk. However, past work has not yet clarified whether that method can achieve good quantifications. The present study has used a commercial whole ovine casein standard and a mixture of the standard and whole casein extracted from ewe's milk cheese to test the reliability of the technique. The results show that CE was able to quantify the ewe's milk caseins. The areas under four of the most representative peaks on the electrophoretogram for two α and two β-caseins (designated α-casein1 CE , α-casein2 CE , β-casein1 CE , and β-casein2 CE in order of elution) were used to validate the method. In relation to linearity, coefficient of determination ( r 2 ) values greater than 99% were obtained for the regressions of each of the caseins. Moreover, each casein yielded response factors with a relative standard deviation (R.S.D.) of less than or equal to 5. The coefficients obtained in the day-to-day reproducibility analysis were higher than those for the same-day repeatability, but all the values were within acceptable limits. In the study of accuracy, the percentage recovery rates for the α-casein fractions were higher than those for the β-casein fractions, hence quantification of the latter using this technique would appear to be more accurate under the conditions employed.