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Characterization of Bovine Milk a-Lactalbumin

EXPERIMENT 4 Isolation and Characterization of Bovine Milk a-Lactalbumin 257... [Pg.7]

The application of the primary databases and structural analytical tools will be introduced using a protein from a future experiment. In Experiment 4, you will extract, purify, and characterize a-lactalbumin from bovine milk. To prepare for this activity, here you will learn about the structure of a related protein, a-lactalbumin from humans. We will search databases to find and view its primary and secondary structure and also determine if there are other proteins with a similar amino acid sequence and structure. After completion of these exercises, you will be able to apply these computer tools to proteins of your own choice. [Pg.221]

Jeng, S.-Y., Bieck, G.T., Wheeler, M.W., and Jimenez-Flores, R. (1997). Characterization and partial purification of bovine a-lactalbumin and /1-casein produced in milk of transgenic mice. J. Dairy Sci. 80,3167-3175. [Pg.195]

See other pages where Characterization of Bovine Milk a-Lactalbumin is mentioned: [Pg.258]    [Pg.260]    [Pg.262]    [Pg.264]    [Pg.270]    [Pg.272]    [Pg.274]    [Pg.276]    [Pg.16]    [Pg.266]    [Pg.258]    [Pg.260]    [Pg.262]    [Pg.264]    [Pg.270]    [Pg.272]    [Pg.274]    [Pg.276]    [Pg.16]    [Pg.266]    [Pg.143]    [Pg.291]    [Pg.2259]   


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