DISCONTINUOUS GEL ELECTROPHORESIS OF WHEY PROTEINS CASEIN AND CLOTTING ENZYMES

被引：49

作者：

MELACHOURIS, N

机构：

[1] Miles Laboratories, Inc., Process Industries Group, Research Division, Elkhart, Indiana

来源：

JOURNAL OF DAIRY SCIENCE | 1969年 / 52卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(69)86587-2

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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. © 1969, American Dairy Science Association. All rights reserved.

引用

页码：456 / +

页数：1

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