Table 3.

Analytical techniques used for the separation and identification of whey proteins.

Proteins	Matrix	Isolation	Separation	Identification	Ref.
α-LA	cheese	cheese extracts were desalted and preconcentrated using microcon membranes	CE with fused silica capillaries	DAD	[73]
β-LG A
β-LG B
β-LG	cow, goat, and ewe cheeses, incl. those of a single animal origin, binary ternary mixtures	desalted, preconcentrated samples were obtained with microcon membranes	CE with fused silica uncoated capillaries	DAD	[74]
α-LA
α-LA	raw milk	mixture of standards of purified proteins, separation was achieved by adding SEP and TPS buffers to milk	SDS-PAGE; Microfluidic chip electrophoresis	Fluorescence	[75]
β-LG
α-LA	fresh skim milk	mixed protein standards were prepared by combining each of the individual protein solutions (1 mL)	SDS-PAGE; Microfluidic chip electrophoresis	Fluorescence	[76]
β-LG
caseins
β-LG	milk	diluting 200 µL of ultracentrifuged whey with 400 µL of HPLC-grade water	LC, Jupiter C4 column; Microchip electrophoresis	UV, MS; Fluorescence	[77]
α-LA
SA
LTF	milk	samples were centrifuged to remove fat; skim milk was loaded onto lactoferrin immunoaffinity column	LC, Symmetry C4 Column	PDA	[78]
β-LG
α-LA
β-LG	buffalo mozzarella	mixtures of cow’s milk, water buffalo’s milk, mixtures of brine from cow’s milk mozzarella, brine from buffalo mozzarella were prepared in diff. vol. ratios for calibration purposes	LC, Supelco Discovery Bio Wide Pore C8 column	MS	[79]
α-LA	WPC	standard pure proteins to determine ret. times; equilibration buffer Tris-HCl at 20 mM; elution buffer Tris-HCl at 20 mM with 1 M NaCl were used for separation	Mono Q5/50 GL anion-exchange column, FPLC	UV-Vis; SDS-PAGE	[80]
β-LG
BSA
α-LA	mozzarella cheese whey	different equilibration and elution buffers were prepared	Chromatographic column; packed with SP Sepharose Big; Beads cation exchanger, HPLC	UV-Vis; SDS-PAGE	[81]
β-LG
BSA