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Separation of beta-casein A1, A2, and B using cation-exchange fast protein liquid chromatography
C M Hollar1, A J Law, D G Dalgleish
1Western Dairy Foods Research Center Nutrition, Utah State University, Logan 84322-8700.
Journal of Dairy Science
|October 1, 1991
Abstract:
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.