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The labelling of certain milk proteins with iodine131

Published online by Cambridge University Press:  01 June 2009

H. A. Veringa  and
M. F. Kerkhof Mogot
H. A. Veringa
Affiliation:
Netherlands Institute for Dairy Research, Ede, The Netherlands
M. F. Kerkhof Mogot
Affiliation:
Netherlands Institute for Dairy Research, Ede, The Netherlands
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Summary

Whole casein, β-casein, β-lactoglobulin and euglobulin were labelled with 131I. The conditions under which iodination was carried out were chosen so as to avoid any modification of the original characteristics of the proteins. This was checked by starch-gel electrophoresis and determination of sedimentation constants, apparent molecular weights and, for euglobulin, the clustering effect on fat globules.

As was shown by autoradiograms of the starch-gel plates, the radioactivity was incorporated in all zones of the electrophoresis pattern.

Type
Original Articles
Information
Journal of Dairy Research , Volume 32 , Issue 2 , June 1965 , pp. 181 - 186
Copyright
Copyright © Proprietors of Journal of Dairy Research 1965

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References

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