This study was designed to fractionate, identify and quantify Camel’s Milk proteins and whey proteins by using the technique of gel Electrophoresis.
The study resulted in that; the casein was fractionated into Î±-casein, Î²-casein and Îº-casein. While the whey proteins were fractionated into Î± - lacto albumin and Î²-latoglobulins. The fractionation of protein from one day to one week of lactation was very difficult while during lactation from over one week to sixteen weeks the Î±-casein band was medium, Î²-casein was high, and Îº-casein was very low. On the other hand, the casein fractionation during 32 weeks to 48 weeks of lactation, the Î±-casein and Î²-casein were in high concentration while the Îº-casein was very low or absent. Also, the Î± – lactalbumin band was medium and the Î² -lactoglobulins appear absent in whey protein.
Camel’s Milk , SDS-Polyacrylamide Gel Electrophoresis