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한우의 산유량 및 유조성에 (乳組成) 관한 연구 Ⅲ. 초유 및 정상유에 있어서 전분 Gel 전기영동법에 (電氣泳動法) 의한 Whey 단백질의 분획
임종우(Jong Woo Lim),유제현(Jae Hyeun Yu) 한국축산학회 1984 한국축산학회지 Vol.26 No.3
This experiment was carried out to analyze the components and fractionations of whey protein in colostrum and normal milk from Korean heifers and cows by starch gel electrophoresis. The results obtained are summarized as follows: 1. By starch gel electrophoresis the patterns of whey protein in colostrum and normal milk from Korean heifers and cows were separated into 4 bands; W-1, W-2, W-3 and W-4. W-1, W-2, W-3 and W-4 band correspond to immunoglobulin, blood serum albumin, β-lactoglobilin and α-lactalbumin, respectively. 2. The proportions of W-1, W-2, W-3 and W-4 band in colostrum and normal milk were 35.69 and 19.60%, 2.96 and 7.40%, 46.34 and 54.60%, and 15.01 and 18.40% in heifers, 60.84 and 28.20%, 3.49 and 4.80%, 27.89 and 56.70%, and 7.79 and 10.30% in cows, and 48.27 and 23.90%, 3.23 and 6.10%, 37.12 and 55.60%, and 11.40 and 14.35% in total average, respectively. There were significant differences (P$lt;0.01) in the proportions of W-1, W-3 and W-4 of colostrum between heifers and cows. 3. The proportions of immunoglobulin in colostrum by 1st day after parturition were significantly (P$lt;0.01) decreased while the proportion of β-lactoglobulin and α-lactalbumin were significantly (P$lt;0.01) increased, as the days after parturition passed. 4. Comparing the proportion of immunoglobulin in colostrum between heifers and cows, the proportion of immunoglobulin in colostrum was higher in cows but its rate of disappearance from colostrum was greater in heifers.
한우의 산유량 및 유조성에 (乳組成) 관한 연구 Ⅳ. 초유 및 정상유에 있어서 Sephadx Gel 여과에 의한 Whey 단백질의 분획
임종우(Jong Woo Lim),유제현(Jae Hyeun Yu) 한국축산학회 1984 한국축산학회지 Vol.26 No.3
This experiment was carried out to analyze the fractionations of whey protein in colostrum and normal milk from Korean heifers and cows by Sephadex G-100 gel filtration. `The results obtained are summarized as follows: 1. By Sephadex G-100 gel filtration with 0.02M phosphate buffer, pH7.0 whey protein elution in colostrum and normal milk from heifers and cows were fractionated into 4 fractions; F-1, F-2, F-3 and F-4 fraction. 2. The proportions of F-1, F-2, F-3 and F-4 fraction in colostrum whey and normal milk whey were 48.17 and 35.71%, 28.58 and 40.93%, 18.68 and 20.63%, and 4.57 and 2.37% in heifers, 37.49 and 31.98%, 30.20 arid 42.22%, 26.79 and 25.48%, and 5.53 and 0.32% in cows, 42.83 and 33.85%, 29.39 and 41.58%, 22.74 and 23.06%, and 5.05 and 1.53%, in total average, respectively. There were significant differences (P$lt;0.01) in the proportions of F-1 and F-3 of colostrum whey between heifers and cows. 3. The proportions of F-1 fraction in colostrum whey by 1st day after parturition were significantly (p$lt;0.01) decreased while the proportions of F-2 and F-3 fraction were significantly (P$lt;0.01) increased, as the days after parturition passed. The proportions of F-4 fraction in colostrum whey by lst day after parturition and normal milk whey were similar.