Zafer GÖNÜLALAN, Adalet DIŞHAN, Alparslan YILDIRIM

Sığır ve Manda Sütü Kazein Fraksiyonlarının Western Blot ile Karşılaştırılmalı Analizi

Bu çalışma, inek ve manda sütlerinde bulunan kazein fraksiyonlarının elektroforetik profillerinin incelenmesi amacı ile planlanmıştır. İnek ve manda sütü örnekleri 2018 Kasım ayı boyunca Kayseri‟de bulunan süt işletmelerinden temin edilmiştir. Genel bileşimleri belirlenen süt örneklerine ait kazein fraksiyonlarının moleküler ağırlıklarının değerlendirilmesi için Sodyum Dodesil Sülfat Poliakrilamid Jel Elektroforezi (SDS-PAGE) ve Western blot testleri kullanılmıştır. αs, β, к kazein fraksiyonlarına ait SDS-PAGE ve western blot testi bulgularına göre ortalama moleküler ağırlık değerleri inek ve manda sütlerinde sırasıyla 24.39 dalton (Da), 25.13 Da, 28.66 Da ile 26.12 Da, 27.85 Da, 26.88 Da olarak bulunmuştur. İnek ve manda sütü αs, β, к kazein fraksiyonlarının moleküler ağırlıkları arasında istatistiksel bakımdan anlamlı bir farklılık olduğu saptanmıştır. Manda sütü kazein fraksiyonlarına ait ortalama moleküler ağırlıkların inek sütünden yüksek olması sebebiyle, son üründeki reolojik özellikleri olumlu yönde etkileyeceği ve süt ürünleri imalatında verim artışına olanak sağlayacağı sonucuna varılmıştır.

Comparative Analysis of Cow and Water Buffalo Milk Casein Fractions by Western Blotting

This study was planned to investigate the electrophoretic profiles of casein fractions in cow andwater buffalo milk. Water buffalo and cow milk samples were collected during November 2018 fromthe milk processing plants in Kayseri. After being tested for each of their components, the milksamples were analysed for the molecular weight of their casein fractions by Sodium DodecylSulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Western blot test. According to theSDS-PAGE and Western blot test findings of the αs, β, к- casein fractions, the average molecularweight were 24.39 daltons (Da), 25.13 Da, 28.66 Da in cow milk and 26.12 Da, 27.85 Da, 26.88 Dain water buffalo milk, respectively. Statistically a significant difference was found between themolecular weights of cow and water buffalo milk‟s αs, β, к- casein fractions. Due to the higheraverage molecular weights of buffalo milk‟s casein fractions than cow's milk, it has been concludedthat the water buffalo milk could positively affect the rheological properties and the yield of the milkproduct.

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