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| - Determination of Sialic Acid by the Thiobarbituric Acid Reaction inSweet Whey and Its Fractions
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| - Determination of sialic acid in sweet whey is useful as the concentration of sialic acid reflects theamount of glycomacropeptide (GMP) present. In this study, the concentration of total sialic acidwas determined by the thiobarbituric acid reaction after dialysis of samples in water, and theconcentration of GMP sialic acid was estimated by gel chromatography on Sephacryl S-200.Concentrations of total and GMP sialic acid determined in a sweet whey sample prepared fromfresh milk were 2.0 and 1.5 μg/mg of dry weight, respectively. Analysis of commercial samples showedthat the concentration of total sialic acid in sweet whey was 9 times lower than that in whey proteinconcentrate but 18 times higher than that in whey permeate. A similar trend was observed in thevariation of GMP sialic acid concentration between sweet whey and why protein concentrate. Theconcentration of sialic acid differed 10 times between two samples of whey protein isolate. Keywords: Sialic acid; cheese whey; glycomacropeptide
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