Capillary Electrophoresis-Based Detection of Cow Milk Adulteration in Specialty Milks and Products: Physicochemical Characteristics of Potential Markers
Description
Table S1 Sampling species, types, methods and regions of cow and specialty milk. Table S2 Standard regression curves and R2 of several major proteins of cow milk. Table S3 Protein concentration of candidate proteins of cow components adulterated in specific milk and products separated using capillary electrophoresis approach. Figure S1. Detection of αs1-casein extracted from milk using capillary electrophoresis.(a) αs1-Casein isolated from cow milk (b) αs1-Casein isolated from buffalo milk (c) αs1-Casein isolated from yak milk (d) αs1-Casein isolated from goat milk (d) αs1-Casein isolated from sheep milk . Figure S2. Detection of β-Lactoglobulin extracted from milk using capillary electrophoresis.(a) β-Lactoglobulin isolated from cow milk (b) β-Lactoglobulin isolated from buffalo milk (c) β-Lactoglobulin isolated from yak milk (d) β-Lactoglobulin isolated from goat milk (d) β-Lactoglobulin isolated from sheep milk.