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Electrophoretic Properties of Milk Proteins. I. Preparation of Samples of Skimmilk for Electrophoretic Studies

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

In undertaking an electrophoretic study of skimmilk proteins by the method of Tiselius (9), it was necessary to establish the required technics. Therefore, the following procedures were investigated: preparation of skimmilk, storage properties of heated and unheated skimmilk and dialysis procedure.

Preparation of Skimmilk

Electrophoresis cannot be conducted satisfactorily on samples containing fat (3). Smith (8) suggested double separation in a centrifugal separator, but this procedure does not remove all ether-extractable material. It became necessary, therefore, to determine how much of this material could be tolerated in skimmilk without interference in electrophoresis. All fat determinations were made by the Mojonnier method.

Double separation in a conventional DeLaval centrifugal separator no. 514 of 400 lb. per hr. capacity yielded skimmilk testing from 0.051 to 0.070 per cent fat levels, which caused no difficulties in electrophoresis. Satisfactory skimming efficiency could be obtained by a single separation in a DeLaval airtight separator of 3,500 lb. per hr. capacity with the added advantage of economy of time. In all the runs made, the fat content was below 0.09 per cent, provided the first 25 gal. through the separator were not used.

¹ The data published here are taken from a thesis presented by the senior author to the Faculty of the Graduate School, University of Illinois, in partial fulfillment of the requirements for the degree of Doctor of Philosophy, Feb., 1952.