CE Protein Analysis with Sample Salt Additives
Researchers from Uppsala University (Uppsala, Sweden) added alkali salts to protein samples in preparation for capillary electrophoresis (CE) analysis of intact proteins.
Researchers from Uppsala University (Uppsala, Sweden) added alkali salts to protein samples in preparation for capillary electrophoresis (CE) analysis of intact proteins. The alkali salts were found to cause a high degree of peak stacking, even with large proteins. The salt addition reportedly promoted a strong improvement in the peak efficiency of individual proteins. The salt concentration required for the greatest peak efficiency was dependent on the molecular weight and molar concentration of the protein. The stacking effect was achieved using various surface-modified silica capillaries, which indicated that the phenomenon was not surface-coating specific.
RAFA 2024 Highlights: Contemporary Food Contamination Analysis Using Chromatography
November 18th 2024A series of lectures focusing on emerging analytical techniques used to analyse food contamination took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, Czech Republic. The session included new approaches for analysing per- and polyfluoroalkyl substances (PFAS), polychlorinated alkanes (PCAS), Mineral Oil Hydrocarbons (MOH), and short- and medium-chain chlorinated paraffins (SCCPs and MCCPs).
