SDS-PAGE patterns for the H1 and H2 hydrolysates.

<p>In the both figures the Lane 1: molecular mass standards; Lane 2: treated bovine milk whey; Lane 3: treated buffalo milk whey. The lanes 4–12 are showing hydrolysates produced using the M1 method (Fig 5a) with incubation between 0–180 min, whereas the lanes 4–16 are showing hydrolysates produced using the M2 method (Fig 5b) with incubation between 0–1440 min.</p

The HPLC chromatographic of the buffalo cheese whey hydrolysates.

<p>a) non-hydrolyzed (NH), b) with a medium degree of hydrolysis (H1), and c) with a high degree of hydrolysis (H2). Reverse phase chromatography using column Kromasil C18 (250 x 4.6 mm) Φ = 5 μm, 300 Ǻ porosity with a 5–95% linear gradient (solvent A: water with 0.045% TFA and solvent B: acetonitrile containing 0.036% TFA, 30 min), a flow rate of 1.0 mL min^-1 and with detection at 220 nm.</p

Protein, lactose and fat concentrations of the <i>in natura</i> and treated buffalo milk whey.

<p>*reduction of lactose</p><p>**dialyzed, defatted and centrifuged</p><p>Protein, lactose and fat concentrations of the <i>in natura</i> and treated buffalo milk whey.</p

Relative concentration (nmol. L^-1) of the amino acids from buffalo milk whey before and after dialyzability.

<p>1 Hydrolysis with pepsin, trypsin, chymotrypsin and carboxypeptidase-A</p><p>2 Total of released amino acids by dialyzability (Dext + Dint) NH = non-hydrolyzed; H1 = low degree of hydrolysis; H2 = high degree of hydrolysis; GD = gastric digest; Dext = external intestinal digest, samples collected inside of the membrane; Dint = internal intestinal digest, samples collected outside of the membrane</p><p>3 Essential amino acids</p><p>4 Non-essential amino acids</p><p>Relative concentration (nmol. L^-1) of the amino acids from buffalo milk whey before and after dialyzability.</p

Amino acid sequence for β-Lg from <i>Bos taurus</i> (gi/229460).

<p>The tryptic peptides obtained for 24 kDa protein from buffalo cheese way were identical to the red sequence. It was obtained 37% of coverage.</p

Electrophoretic profile of the buffalo cheese whey.

<p>a) Ten percent PAGE silver stained protein profile of treated bovine (1) and buffalo (2) whey. b) Twelve percent SDS-PAGE of the bovine and buffalo milk whey proteins. (1) Molar mass standards; (2) bovine milk whey; (3) buffalo milk whey. Ig: immunoglobulin; BSA: bovine serum albumin; α-La: alpha-lactalbumin; β-Lg: beta-lactoglobulin.</p

Determination of the hydrolysis degree for buffalo cheese whey hydrolysates.

<p>The values of DH were obtained by TNBS and OPA methods for hydrolysis using the M1 and M2 methods.</p