Electrophoretic Identification of Casein in Various Types of Milk
Makhpal Yelubaevna Yelubaeva, Shynar Yırmkızy Kenenbay, Mirash Hudretovna Narmuratova, Assiya Demeukhanovna Serikbayeva and Batyrkhan Azimkhanovich Buralkhiev
OnLine Journal of Biological Sciences
Casein proteins of camel milk were obtained from skimmed milk by sedimentation (pH 4.6) at 24°C. To sediment proteins from mare milk, pH was increased to 4.6 and milk was centrifuged at 45,000 rpm for 30 minutes at 4°C. The supernatant obtained after centrifugation was heated up to 30°C for further fractionation of whey proteins. The sedimented casein from camel and mare milk was cleaned with chromatography. Casein fractions were analyzed with the use of electrophoresis based on SDS-Na polyacrylamide. This analysis showed the presence of α- , β- and κ-caseins, as well as fractions of whey proteins, such as α-lactalbumin and β-lactoglobulin in various types of milk and fermented products. Comparative study by the content of protein component of the casein complex in camel milk showed the following: αs-casein 31.5%, β-casein 64.5%, κ-casein 4%, in cow milk 40.12%, 24.28%, 27.93%, respectively and γ-casein amounts to 7.67%.
© 0000 Makhpal Yelubaevna Yelubaeva, Shynar Yırmkızy Kenenbay, Mirash Hudretovna Narmuratova, Assiya Demeukhanovna Serikbayeva and Batyrkhan Azimkhanovich Buralkhiev. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.