Isoelektrische Fokussierung und zweidimensionale Auftrennung einer wasserl�slichen Proteinfraktion von Hart- und Weichweizen aus Teigwarenprodukten

Windemann, Helena; Müller, Urs; Baumgartner, E.

doi:10.1007/bf01267714

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1977

1992

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“…They are relatively stable against heat and can be isolated easily. The @-caseins make up about 20 O/ o of the whole casein and are much more resistant against proteolysis than a-caseins [4]. The presented acidic discontinuous polyacrylamide gel electrophoresis (PAGE) clearly separates p-caseins by selective unstacking.…”

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confidence: 99%

Discontinuous electrophoresis of β‐caseins for the determination of bovine caseins in milk and dairy products

Mayer¹,

Hörtner²

1992

Electrophoresis

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Discontinuous acidic anodic polyacrylamide gel electrophoresis enables the separation of bovine beta-caseins from those of ovine and caprine. Interfering protein bands as a consequence of ripening or processing have not been detected. After evaluation of the stained gel by laser densitometry, quantification was performed with calibration standards on the same gel by the ratio of the peak areas from bovine to ovine and bovine to caprine, respectively. Thus, independence from the extractability of proteins affected by denaturation and ripening (which might in some cases raise the limit of detection) is achieved. The range of quantification extends from 5 to approximately 70% bovine casein in relation to total casein.

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confidence: 99%