Comparison of extraction conditions for milk and hen's egg allergens.

@article{Steinhoff2011ComparisonOE,
  title={Comparison of extraction conditions for milk and hen's egg allergens.},
  author={Mark Steinhoff and Markus Fischer and Angelika Paschke-Kratzin},
  journal={Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment},
  year={2011},
  volume={28 4},
  pages={373-83}
}
The evaluation of recovery rates by extracting milk powder and egg powder using eleven different extractants gave approximately similar results for both foods. Compared with the other extraction solutions investigated, '1% Tween 20® and 0.4% Triton X-100®' and '4% SDS' are the most suitable extractants to isolate proteins of hen's egg or milk. When… CONTINUE READING