Abstract
Milk-protein fractionation methods were studied with anion exchange chromatography, paper, and gel electrophoresis and optimal separation conditions were established. The best results were obtained when chromatographic separations were on DEAE-cellulose column (35×2.5cm) with either 5 to 6ml of skimmilk or 20ml of whey applied and gradient eluted; paper electrophoretic analyses of either 60 µliters skimmilk or 120 µliters whey on Whatman 3mm paper strips were performed at pH 6.8 in .067M collidine acetate buffer and at a potential of 10.6 v/cm for 16 hours at 4C; and polyacrylamide gel electrophoretic analyses of .3mg protein per tube were performed at pH 8.3 and at 3.75 mamp per tube of 7.0×.5cm for 50 minutes at 21 to 25C. Skimmilk protein fractions were identified with casein and whey protein markers.Attention is drawn to the effects of cold preservation of the samples at 4C, −17C and −78C, and of freeze-drying on the milk protein patterns.
Published Version
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