Cellulose Acetate and Polyacrylamide Gel Electrophoresis for Quantification of Milk Protein Fractions

Abstract

Cellulose acetate electrophoresis and PAGE techniques were compared for fractionation and quantification of milk proteins. Protein bands were stained with Ponceau-S and aniline blue black in the cellulose acetate electrophoresis and PAGE, respectively. αs1-Casein and β-casein absorbed almost equal quantities of Ponceau-S per unit weight, whereas β-casein absorbed more aniline blue black per unit than did αs1-casein. β-Lactoglobulin, α-lactalbumin, and bovine serum albumin absorbed equal amounts of Ponceau-S per unit but differed in absorption of aniline blue black. It was concluded that cellulose acetate electrophoresis was the method of choice for rapid fractionation and quantification of milk proteins.