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Effect of Isolation and Crystallization on the Electrophoretic Mobility of ß-Lactoglobulin as Determined by Paper Electrophoresis

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D. C.

ABSTRACT

To study the electrophoretic properties of milk proteins under conditions as nearly similar as possible to those found in milk, a paper strip electrophoresis apparatus was designed which required small volumes of electrolyte and in which electro-osmosis could be substantially reduced. Using this apparatus, it was shown that ß-lactoglobulin could be isolated from milk, crystallized, and returned to its native environment without grossly affecting its initial charge density.