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http://dx.doi.org/10.5851/kosfa.2009.29.2.164

Purification and Characterization of Mongolian Mare Lactoferrin  

Kim, Kee-Sung (Korea Food Research Institute)
Kim, Ji-Sun (Korea Food Research Institute)
Shin, Mi-Soon (Korea Food Research Institute)
Noh, Hae-Won (Korea Food Research Institute)
Lim, Sang-Dong (Korea Food Research Institute)
Suvd, Duvjir (Monenzyme Research & Production Association, Ulaanbaatar Mongolia)
Alimaa, J. (Monenzyme Research & Production Association, Ulaanbaatar Mongolia)
Publication Information
Food Science of Animal Resources / v.29, no.2, 2009 , pp. 164-167 More about this Journal
Abstract
The lactoferrin from mongolian mare colostrum has been purified by gel filtration (Sephadex G-100), affinity chromatography (Toyopear1-AF-Heparin-650M) in two steps. Mare lactoferrin-containing fractions were identified in the first peak among 3 peaks on Sephadex G-100 as first step, and purified lactoferrin was eluted with a step gradient of 0.5M NaCl as a 3 step (gradient 0.1,0.3, 0.5M). Eluted fractions were analyzed by 12% SDS-PAGE, and showed a single protein. Its molecular weight was estimated to be 82kDa. N-terminal amino acid sequence was determined as APRKSVRWCTISPAEXAKXA.
Keywords
lactoferrin; mare milk; molecular weight; N-terminal sequence;
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