Fractionation of Buffalo Milk Casein by Acrylamide Gel Electrophoresis and DEAE Cellulose Column Chromatography
Open Access
- 1 January 1973
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 56 (1) , 61-65
- https://doi.org/10.3168/jds.s0022-0302(73)85115-x
Abstract
Buffalo milk casein was separated in main three components, as-, t3- and K- caseins by aerylarnide gel electrophoresis in the presence of 2-mercaptoethanol. Buffalo as-casein had a slightly slower mobility than bovine as-casein and re- vealed three or four accompanying bands. Buffalo and bovine /3-caseins have the same mobility. Buffalo K-casein revealed two bands which have been named earlier, K-casein A and B, the B-band being more prominent. Buffalo as-, /3- and K-caseins were isolated by DEAE cellulose column chromatography and by gel electrophore- sis to determine their homogeneity and their amino acid composition. Buffalo as- casein fraction obtained by DEAE cellu- lose column chromatography revealed three bands on gel electrophoresis and K-casein fraction revealed two bands. Buffalo/3-casein fraction was homogene- ous. The amino acid composition of buf- falo casein resembled that of bovine casein.Keywords
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