Nature of Products Formed by the Action of Urea on Bovine ß-Lactoglobulins

Abstract

The products of reaction of bovine p-lactogiobulin variants in urea at pH 3-9 were examined in two types of starch gel electrophoresis system. The first type, containing 7M urea at pH 3·5, is designed to cause minimum reversal and minimum aggregation of the products during the electrophoresis.