The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Two-dimensional gel electrophoresis of proteins and peptides in bovine milk

På svenska

Author

Summary, in English

Proteins and peptides in bovine milk and colostrum were separated by two-dimensional gel electrophoresis (2-DE). The proteins were separated in the first dimension by isoelectric focusing in the pH ranges 4-7 and 6-11, and in the second dimension by sodium dodecyl sulphate polyacrylamide gel electrophoresis on 12.5% T homogeneous gels. The peptides were separated in the pH range 3-10 in the first dimension, while 15% T homogeneous gels were used in the second dimension. 2-DE evaluation of samples with various somatic cell counts showed an increased number of peptides with increased cell count. 2-DE analysis of samples heated at 65 and 85 degreesC for 30 min showed a decrease in the number of proteins and peptides with increased temperature. Colostrum exhibited a peptide pattern in which the intensity and number of spots decreased with time postpartum. These results show that 2-DE is a useful tool to detect variations of proteins and peptides in milk.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2005

Language

English

Pages

111-121

Publication/Series

International Dairy Journal

Volume

15

Issue

2

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Peptides
  • Proteins
  • Somatic cell counts
  • Two-dimensional gel electrophoresis
  • Colostrum
  • Bovine milk
  • Heat treatment

Status

Published

ISBN/ISSN/Other

  • ISSN: 0958-6946