Improved Technique for Separation and Identification of Bovine Beta Globulins by Starch-Gel Electrophoresis

By the use of a buffer solution of pH 7.3–7.35 for the preparation of the gel for starch-gel electrophoresis, it was shown that each transferrin allele produces six distinct protein bands. When the sera were treated with59Fe, it was confirmed by radioautography that all the protein bands were transferrins. It was demonstrated that this modification also facilitates the differentiation between transferrin types whose bands migrate very close to each other in starch-gel electrophoresis.