Hostname: page-component-76fb5796d-dfsvx Total loading time: 0 Render date: 2024-04-27T02:04:04.314Z Has data issue: false hasContentIssue false
  • English
  • Français

Isolation and purification of β-lactoglobulin by mass ion-exchange chromatography

Published online by Cambridge University Press:  01 June 2009

Gilbert I. Imafidon  and
Kwet-Fane Ng-Kwai-Hang
Gilbert I. Imafidon
Affiliation:
Department of Animal Science, Macdonald College of McGill University, 21 111 Lakeshore Road, Ste Anne de Bellevue, Québec, CanadaH9X 1C0
Kwet-Fane Ng-Kwai-Hang
Affiliation:
Department of Animal Science, Macdonald College of McGill University, 21 111 Lakeshore Road, Ste Anne de Bellevue, Québec, CanadaH9X 1C0
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Information
Journal of Dairy Research , Volume 59 , Issue 1 , February 1992 , pp. 101 - 104
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aschaffenburg, R. & Drewry, J. 1957 Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin from cow's milk. Biochemical Journal 65 273–277CrossRefGoogle ScholarPubMed
Fox, K. K., Holsinger, V. H., Posati, L. P. & Pallansch, M. J. 1967 Separation of β-lactoglobulin from other milk serum proteins by trichloroacetic acid. Journal of Dairy Science 50 1363–1367CrossRefGoogle Scholar
Jenness, R. 1982 Inter-species comparison of milk proteins. In Developments in Dairy Chemistry I. Proteins pp. 87–114 (Ed. Fox, P. F.). London: Applied ScienceGoogle Scholar
Marziali, A. S. & Ng-Kwai-Hang, K. F. 1986 Relationships between milk protein polymorphisms and cheese yielding capacity. Journal of Dairy Science 69 1193–1201CrossRefGoogle Scholar
Ng-Kwai-Hang, K. F., Hayes, J. F., Moxley, J. E. & Monardes, H. G. 1984 Association of genetic variants of casein and milk serum proteins with milk fat, and protein production by dairy cattle. Journal of Dairy Science 67 835–840CrossRefGoogle ScholarPubMed
Ng-Kwai-Hang, K. F. & Kroeker, E. M. 1984 Rapid separation and quantitation of major caseins and whey proteins of bovine milk by polyacrylamide gel electrophoresis. Journal of Dairy Science 67 3052–3056CrossRefGoogle Scholar
Ng-Kwai-Hang, K. F. & Pélissier, J. P. 1989 Rapid separation of bovine caseins by mass ion exchange chromatography. Journal of Dairy Research 56 391–397CrossRefGoogle Scholar
Parnell-Clunies, E. M., Kakuda, Y. & Irvine, D. M. 1986 Influence of heat-induced protein changes in milk on the consistency of yoghurt. Journal of Dairy Science 69 Suppl. 1 84Google Scholar
Yoshida, S. 1990 Isolation of β-lactoglobulin and α-lactalbumin by gel filtration using Sephacryl S-200 and purification by diethylaminoethyl ion-exchange Chromatography. Journal of Dairy Science 73 2292–2298CrossRefGoogle Scholar