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IJAVMS. 2015; 9(2): 41-45


Camel’s Milk Protein Fractionation by SDS-Polyacrylamide Gel Electrophoresis

Ahmed Mohamed Elahj.

Abstract
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 α-casein, β-casein and κ-casein. While the whey proteins were fractionated into α - lacto albumin and β-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 α-casein band was medium, β-casein was high, and κ-casein was very low. On the other hand, the casein fractionation during 32 weeks to 48 weeks of lactation, the α-casein and β-casein were in high concentration while the κ-casein was very low or absent. Also, the α – lactalbumin band was medium and the β -lactoglobulins appear absent in whey protein.

Key words: Camel’s Milk , SDS-Polyacrylamide Gel Electrophoresis



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