Separation of K- and a-caseins by gel filtration
Studies were conducted to observe the changes in gel filtration elution profiles of casein fractions due to temperature, pH, sodium dodecyl sulfate (SDS) concentrations, and salts. Prom these results, the optimum conditions for separation were: I) elution with 5xI0ˉ³M borate buffer at pH 10 and room...
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| Language: | English |
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University of British Columbia
2011
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| Online Access: | http://hdl.handle.net/2429/34440 |