Abstract:
Polyacrylamide gel electrophoresis is a valuable tool for establishing quantitative distribution of milk proteins. The fat free goat milk was obtained by centrifugation. The casein was removed by coagulation with 2 per cent solution of rennin. The whey was purified by filtration and then it was subjected to 12.5 per cent polyacrylamide gel electorphoresis. Six protein markers, bovine serum albumin (dimer), bovine serum albumin (monomer), chicken egg albumin, carbonic anhydrase, haemoglobin and lysozyme were also run in the same way. Two out of fi've goat milk whey samples, presented five protein bands including alactalbumin, H- lactoglobulin, lactoferrin, serum albumin and unidentified protein with Rf values ranging from 0.34 to 0. 72 having molecular weights ranging from 14.3 kDa to 87 kDa. The other three samples had a similar protein pattern except that the protein band with Rf value 0.593 having molecular weight of 30 kDa present in two samples was absent.
