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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:



Present investigation covers the chemical composition, nitrogenous compounds and protein fractionations of casein and whey proteins of milk from different dairy animals like buffalo, cow, sheep, goat and camel. The buffalo and sheep milks have comparatively higher fat, solid-not-fat and total solid contents than other milks. Maximum whey proteins were found in the sheep milk (0.78%) whereas cow milk had lowest contents (0.54%). Non-casein-nitrogen (NCN) contents in sheep milk were higher followed by camel and buffalo milks. Electrophoresis study of caseins on Urea-PAGE showed darker bands of αS1-CN and β-CN in sheep, buffalo, goat and camel while k-CN band only appeared in buffalo’s milk. The αS2-CN was found to be absent in camel milk whereas merged in buffalo and sheep with αS1-CN. Electophoretic mobility of αS1-CN in goat and sheep milk was higher than buffalo milk. Examining the SDS-PAGE of whey proteins of these species, β-Lg was found to be the major protein in sheep and buffalo milks, while in goat it was the second predominant protein and it was absent in the camel milk. The concentration of immunoglobin was found higher in camel and goat milks as compared to other species. Moreover, the strength and mobility of bovine serum albumin (BSA) was different in all milk species.

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Pakistan Journal of Zoology


Vol. 53, Iss. 3, Pages 801-1200


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