Abstract:
The proximate composition of cow and buffalo`s milk were determined by standard methods. The casein isolated from cow and buffalo`s milk were fractionated into α and α fractions. The amino acid analysis of α and α casein were determined by one dimensional buffered filter paper chromatography. The results obtained show that cow casein fractions contained a high content of essential amino acids than buffalo casein fractions. The four fractions were analysed by zoneelectrophoresis in polyacrylamide gel using discelectrophoretic technique. Cow and buffalo casein consist of three and five well defined electrophoretic components.
Page(s):
45-50
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Biochemistry, Volume: 6, Issue: 1--2, Year: 1973