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The quantitative measurement of whey proteins using polyacrylamide-gel electrophoresis

Published online by Cambridge University Press:  01 June 2009

Robyn M. Hillier
Robyn M. Hillier
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

A method is described for the quantitative estimation of a mixture of whey proteins by spectrophotometric scanning of the stained protein bands following polyacrylamide-gel electrophoresis. The incorporation of β-lactoglobulin A as an internal standard improves the accuracy of the technique. The method has been used to measure residual native whey proteins in milk after heating. Results are presented for whey protein denaturation in skim-milk after heat treatment at 130 and 140 °C for various periods of time.

Type
Research Article
Information
Journal of Dairy Research , Volume 43 , Issue 2 , June 1976 , pp. 259 - 265
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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References

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