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The separation of milk protein on dextran gel

Published online by Cambridge University Press:  01 June 2009

R. D. Hill  and
Raione R. Hansen
R. D. Hill
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
Raione R. Hansen
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
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Summary

A method was devised for separating proteins of skim-milk on Sephadex G 100 dextran gel. Four fractions were obtained, the first 3 corresponding to casein micelle, lactoglobulin, and lactalbumin fractions while the last contained no protein. The fractions were examined using starch gel electrophoresis, and results are also given for the average composition of the fractions. Differences between the composition of the casein micelle fraction and that of sodium caseinate made from the same milks are reported.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 3 , October 1964 , pp. 291 - 295
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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References

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