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PMID: 6030288 Published · ppublish English Journal Article

The characterization of the whey proteins of guinea-pig milk. The isolation and properties of alpha-lactalbumin.

The Biochemical journal ·Vol. 102 ·No. 1 ·1967-01-00 ·Pages 258-64

Brew K, Campbell PN

Abstract

1. The whey proteins of guinea-pig milk were examined by electrophoresis on paper, cellulose acetate, starch gel and polyacrylamide gel. 2. Two major proteins were detected, one of which was identified as blood serum albumin. 3. The major whey protein was isolated by CM-cellulose chromatography and on columns of Sephadex G-100. 4. The amino acid composition of the protein, taken in conjunction with its other properties, indicated that the major whey protein in guinea-pig milk is homologous with cow alpha-lactalbumin and that beta-lactoglobulin is absent from guinea-pig milk. 5. Guinea-pig alpha-lactalbumin, which was obtained crystalline, had mol.wt. 15800, N-terminal lysine and C-terminal glutamine.

MeSH Terms
Albumins/analysis Amino Acid Sequence Amino Acids/analysis Animals Chromatography, Gel Chromatography, Ion Exchange Electrophoresis Glutamine Guinea Pigs In Vitro Techniques Lysine Milk/analysis Molecular Weight
Chemicals
Albumins Amino Acids Glutamine Lysine
Authors & Affiliations
2 authors, click to expand affiliations / ORCID
Brew K
Campbell P N
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24 references, click to expand
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Article Info
Journal
The Biochemical journal
Abbr.
Biochem J
ISSN
0264-6021
DOI
10.1042/bj1020258
Published
1967-01-00
Pages
258-64
Language
English
Region
England
NLM ID
2984726R
PMCID
PMC1270236
Subset
IM
External Links
PubMed source DOI: 10.1042/bj1020258 PMC Full Text View journal details
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