Characterization and Partial Purification of Bovine α-Lactalbumin and β-Casein Produced in Milk of Transgenic Mice

Keyphrases

• Bovine Casein 16%
• Bovine Milk Proteins 16%
• Calcium Binding 16%
• Casein 100%
• Chromatographic Methods 16%
• Digestion 16%
• Electrophoretic Methods 16%
• Glycosylation 16%
• Immunoblotting 16%
• Isoelectric Focusing 16%
• Milk 100%
• Molecular Mass 16%
• N-terminal Amino Acid Sequence 16%
• Native Protein 33%
• Partial Purification 100%
• Peptide N-glycosidase F 16%
• Phosphatase 16%
• Phosphorylation 16%
• Transgenic Mice 100%
• Western Immunoblotting 16%
• α-lactalbumin (α-La) 100%

Food Science

• Amino Acids 50%
• Bovine Milk 50%
• Casein 100%
• High Performance Liquid Chromatography 50%
• Lactalbumin 100%
• Milk Protein 50%