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Journal of Dairy Science Vol. 41 No. 2 233-240
© 1958 by American Dairy Science Association ®
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Application of Electrophoresis on Paper to the Estimation of Alpha-, Beta-, and Gamma-Casein

H. F. Mac Rae and B. E. Baker

Chemistry Department, McGill University, Macdonald College, Quebec, Canada

ABSTRACT

Alpha-, beta-, and gamma-components of casein were separated by paper electrophoresis, and the dyed proteins in paper were estimated by direct photometry. Correction factors were determined because the components did not bind dye in proportion to their concentration. Protein concentrations corrected for differences in dye-binding capacities agreed with results of protein-nitrogen analyses, and casein composition was alpha-, 60%; beta-, 32%, and gamma-, 9%.






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Copyright © 1958 by the American Dairy Science Association ®.