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Journal of Dairy Science Vol. 52 No. 4 456-459
© 1969 by American Dairy Science Association ®
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Discontinuous Gel Electrophoresis of Whey Proteins, Casein, and Clotting Enzymes

N. Melachouris

Miles Laboratories, Inc., Process Industries Group, Research Division, Elkhart, Indiana 46514

ABSTRACT

A horizontal, discontinuous gel electrophoresis system for protein separation is described. The method has been used for the analysis of proteins with markedly different properties (whey proteins, casein, milk clotting enzymes). The resolution was greater with this procedure than with the continuous acrylamide gel technique. The electrophoretic patterns were improved further by staining the gels with Coomassie Blue dye.






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Copyright © 1969 by the American Dairy Science Association ®.