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Characterization of Milk Proteins from Different Animal Species through Gel Electrophoresis

Characterization of Milk Proteins from Different Animal Species through Gel Electrophoresis

Nuzhat Huma1, Fozia Ghaffar1, Saima Rafiq2,*, Imran Pasha1, Aysha Sameen1, Imran Hayat2 and Imtiaz Hussain2

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan
2Department of Food Science and Technology, The University of Poonch Rawalakot, Azad kashmir-12350, Pakistan

*      Corresponding author: saimaft2009@gmail.com

 

Fig. 1.

Electrophoretic pattern of cow, buffalo, sheep, goat and camel milk casein (A) and whey protein (B) on SDS-PAGE representing differences in band pattern. The Marker (Fermentas 11-170KDa) was used to identify molecular weight of whey proteins. Lane M, marker; Lane 1, camel casein; Lane 2, goat casein; Lane 3, sheep casein; Lane 4, buffalo casein; Lane 5, cow casein; Lane 6, sodium casein (standard used to identify bands of different milk species); Lane 7, cow whey; Lane 8, buffalo whey; Lane 9, sheep whey; Lane 10, goat whey; Lane 11, camel whey.

Pakistan Journal of Zoology

December

Vol. 50, Iss. 6, Pages 1999-2398

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