TY  - JOUR
AU  - Yelubaeva, Makhpal Yelubaevna 
AU  - Buralkhiev, Batyrkhan Azimkhanovich 
AU  - Serikbayeva, Assiya Demeukhanovna 
AU  - Narmuratova, Mirash Hudretovna 
AU  - Kenenbay, Shynar Yırmkızy 
PY  - 2017
TI  - Electrophoretic Identification of Casein in Various Types of Milk
JF  - OnLine Journal of Biological Sciences
VL  - 17
IS  - 4
DO  - 10.3844/ojbsci.2017.348.352
UR  - https://thescipub.com/abstract/ojbsci.2017.348.352
AB  - 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%.