Quantitative Protein Analysis Product Applications

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Determination of whey proteins in milk samples by capillary gel electrophoresis

One of the tests for authenticity of milk and dairy foods is the qualitative and quantitative composition of whey proteins and their ratio. Caseins dominate in cow’s milk before its processing (about 80% of total protein), whereas caseins are almost absent in the whey composition whose main components are the following: β-lactoglobulins α-lactalbumin bovine serum albumin immunoglobulins lactoferrin and other minor proteins. ...

ByLumex Instruments based in Mission, BRITISH COLUMBIA (CANADA)

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