Hollar C M, Law A J, Dalgleish D G, Medrano J F, Brown R J
Western Dairy Foods Research Center Nutrition, Utah State University, Logan 84322-8700.
J Dairy Sci. 1991 Oct;74(10):3308-13. doi: 10.3168/jds.S0022-0302(91)78517-2.
beta-Casein genetic variants A1, A2, and B were separated using cation-exchange fast protein liquid chromatography. beta-Casein from a herd bulk casein sample eluted as a series of three peaks. Casein samples from individual cows containing known combinations of beta-casein A1, A2, and B were used to confirm that the three peaks were beta-casein genetic variants. An acid-PAGE gel confirmed the identity of the peaks that eluted from the column.
使用阳离子交换快速蛋白质液相色谱法分离β-酪蛋白的A1、A2和B基因变体。来自牛群批量酪蛋白样品中的β-酪蛋白以一系列三个峰的形式洗脱。来自含有已知β-酪蛋白A1、A2和B组合的个体奶牛的酪蛋白样品用于确认这三个峰是β-酪蛋白基因变体。酸性聚丙烯酰胺凝胶电泳确认了从柱中洗脱的峰的身份。
