Rapid Separation of Milk Whey Proteins by Anion Exchange Chromatography
نویسندگان
چکیده
منابع مشابه
Fractionation of the major whey proteins and isolation of b-Lactoglobulin variants by anion exchange chromatography
A method for the separation and fractionation of the major whey proteins from a whey protein concentrate (WPC80) by anion-exchange chromatography coupled to a Fast Protein Liquid Chromatography (FPLC) system is proposed. The method is based on the use of an ionic column (Mono Q) and a salt gradient elution by increasing the ionic strength of the elution buffer (Tris–HCl 20 mM plus 0 to 1 M NaCl...
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Column chromatography has evolved to provide a rapid and effective alternative to more laborious methods for preparing high-quality DNA, such as CsCl-gradient centrifugation. This unit describes the use of a column made of a unique anion-exchange resin that selectively binds nucleic acids, allowing rapid separation of DNA from contaminating RNA, proteins, carbohydrates, and metabolites. The pro...
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Caseins were separated from whey proteins by acid precipitation of skimmed rabbit milk. Whole casein was resolved by sodium dodecyl sulphate/polyacrylamide-gel electrophoresis into three major bands with apparent relative molecular masses (Mr of 31 000, 29 000 and 25 000. On agarose/urea-gel electrophoresis whole casein gave three bands with electrophoretic mobilities a, , and y. The three comp...
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Most phosphoproteomics experiments rely on prefractionation of tryptic digests before online liquid chromatography-mass spectrometry. This study compares the potential and limitations of electrostatic repulsion-hydrophilic interaction chromatography (ERLIC) and anion-exchange chromatography (AEX). At a pH higher than 5, phosphopeptides have two negative charges per residue and are well-retained...
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Ion-exchange chromatography is a well-established method for the analysis and purification of phosphodiester-linked oligonucleotides (1). If elution is carried out under alkaline conditions, the secondary structure of Gand C-rich oligomers is disrupted. Furthermore, elution times become more sensitive to the G and T content of the oligomer, because G and T are deprotonated at pH 10 (2). In rece...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1985
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(85)81224-8