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Preparative-Scale Electrophoresis on Acrylamide Gel¹

Department of Food Science, Michigan State University, East Lansing

ABSTRACT

Zonal electrophoresis on acrylamide gels has become an established analytical technique for the qualitative elucidation of protein systems. Preparative-scale gels offer promising possibilities for obtaining gram-fractional quantities of relatively pure protein components. This report describes a procedure successfully employed in the isolation of electrophoretically homogenous as-casein. Other components of the milk protein system (component-8 and kappa-casein) have been isolated by essentially the same procedure.

An _s-casein-rich fraction was employed as the starting material. This preparation showed a fairly high concentration of ß-casein and several sharp bands migrating ahead of the _s-casein when analyzed on urea-containing starch gel (see Slot 2, Figure 2).

A drawing of the apparatus employed is shown in Figure 1. This consists of an open-bed (horizontal) electrophoretic cell and an electro-phoretic extraction cell, all constructed from acrylic-type plastic. Approximately one liter of acrylamide gel solution is required to fill the cell bed to a thickness of 1 cm.

¹ Published with the approval of the Michigan Agricultural Experiment Station as Journal Article no. 3732.