Two-dimensional analysis and characterization of milk proteins

A two-dimensional analysis method for milk protein, in which the first dimension is preparative isoelectric focusing (IEF) and the second dimension is analytical gel electrophoresis was developed. The analysis of caseins and skim milk showed good separation between αs1- and αs2-caseins, and two separate bands in $kappa$-casein which are considered to be the genetic variants A and B. This procedure was also useful in the detection of bovine α-lactalbumin in the milk of transgenic mice.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Kim, Hye-Hyun Yoon

Contributors dc:contributor

• Wei, Lun-Shin

• Agriculture, Food Science and Technology
• Chemistry, Analytical

Statement dc:rights

• Copyright 1994 Kim, Hye-Hyun Yoon

Language dc:language

eng

Identifier

AAI9503232
(UMI)AAI9503232

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/20566