Abstract:
Casein proteins of camel milk were obtained from skimmed milk
by sedimentation (pH 4.6) at 24°C. To sediment proteins from mare milk,
pH was increased to 4.6 and milk was centrifuged at 45,000 rpm for 30
minutes at 4°C. The supernatant obtained after centrifugation was heated up
to 30°C for further fractionation of whey proteins. The sedimented
casein from camel and mare milk was cleaned with chromatography.
Casein fractions were analyzed with the use of electrophoresis based on
SDS-Na polyacrylamide. This analysis showed the presence of -- , .-
and /-caseins, as well as fractions of whey proteins, such as --
lactalbumin and .-lactoglobulin in various types of milk and fermented
products. Comparative study by the content of protein component of the
casein complex in camel milk showed the following: -s-casein 31.5%,
.-casein 64.5%, /-casein 4%, in cow milk 40.12%, 24.28%, 27.93%,
respectively and 8-casein amounts to 7.67%.
