Abstract
This chapter covers the principle, working, and operations of different types of chromatographic techniques like paper, thin layer, column chromatography, adsorption chromatography, size exclusion chromatography (SEC), ion exchange chromatography (IEC), affinity chromatography, high-performance liquid chromatography (HPLC), and Gas chromatography. Components of HPLC and GLC have been discussed in detail. The working and principle of detectors used in these techniques have been elaborated. Finally the applications of these techniques in the dairy chemistry have been discussed. Simple and validated protocols for the isolation and detection of amino acids by paper chromatography and thin layer chromatography, separation of milk fat components by thin layer chromatography, recovery of proteins from cheese whey using gel filtration, concentration of the dilute protein solution using gel filtration technique, separation of bovine serum albumin (BSA) and blue dextran using gel filtration and determination of Kav of bovine serum albumin, fractionation of casein by anion exchange chromatography, lactoferrin isolation from colostral whey using affinity chromatography with immobilized metal chelates, GC-FID analysis of the fatty acid content of milk fat, and determination of fatty acids of ghee using GC-MS/MS have also been covered.
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Gandhi, K., Sharma, N., Gautam, P.B., Sharma, R., Mann, B., Pandey, V. (2022). Chromatography. In: Advanced Analytical Techniques in Dairy Chemistry. Springer Protocols Handbooks. Springer, New York, NY. https://doi.org/10.1007/978-1-0716-1940-7_2
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DOI: https://doi.org/10.1007/978-1-0716-1940-7_2
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