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

In English

Författare

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.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2005

Språk

Engelska

Sidor

111-121

Publikation/Tidskrift/Serie

International Dairy Journal

Volym

15

Issue

2

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Nyckelord

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

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0958-6946