Rapid analysis of bovine milk proteins by fast protein liquid chromatography

The separation of bovine milk proteins by fast protein liquid chromatography has been investigated by ion-exchange chromatography on Mono Q and Mono S columns and by gel filtration on a column of Superose 12. The four major casein components (alpha s1, alpha s2, beta and kappa) as well as the minor gamma-caseins were generally well separated on the Mono S column with urea-containing buffers at pH 3.8 in as short a time as 7 min, although there was considerable overlap between alpha s1- and alpha s2-casein peaks. Peak area measurements indicated that the four caseins alpha s1, alpha s2, beta and kappa were present in total casein in the approximate proportions of 3.0:0.5:3.4:0.9, in good agreement with other literature values. Whey proteins were not separated on the Mono S column, but were all well resolved by rapid analysis on the Mono Q column at pH values between 6 and 8 in buffers free of urea or 2-mercaptoethanol. Both urea and 2-mercaptoethanol were required for casein analyses on the Mono Q column, but all the casein components were then separable over a broad pH range (5.0-11.0). While urea levels of 4.5-8.0 M and pH values of 7.0 to 8.0 were most generally useful, the resolution of some components was affected by urea concentration or pH, so conditions may have to be modified for specific analysis problems. The caseins were too similar in size to be separated on the Superose 12 column but high-speed gel filtration in as little as 15 min separated all the whey proteins well, molecular weight values obtained being in good agreement with literature values.