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Modified Procedure of Starch Gel Electrophoresis for ß-Casein Phenotyping

National Institute for Research in Dairying Shinfield, Reading, England

ABSTRACT

Peterson and Kopfler (2) have recently shown that one of the genetic variants of the caseins of cow's milk, ß-casein A, which forms a single band on gel electrophoresis in alkaline buffer systems, can be resolved into three distinct entities by gel electrophoresis at low pH. Existing data on ß-casein phenotypes will, therefore, require revision and, in future, phenotyping in alkaline gel media will have to be supplemented by a second electrophoretic run at low pH.

Peterson and Kopfler (2) used vertical polyacrylamide gels for this purpose. With the modifications described below, the technique of horizontal starch gel electrophoresis (1) is equally suitable. It can be used without isolation of the caseins from the milk samples.

PH 1.7—buffer. Dilute 30 ml formic acid (98/100%) and 120 ml glacial acetic acid with H₂O to one liter. This buffer is used to make the gel and to charge the apparatus.

Milk samples.