Fig. 2.

SDS electropherograms of soluble dairy protein beverages at the end of fermentation. Lane 1=100% cow's milk, lane 2=75% cow's milk+25% soy beverage, lane 3=50% cow's milk+50% soy beverage, lane 4=25% cow's milk+75% soy beverage, and lane 5=100% soy beverage, α`-, α- and β-subunits of β-conglycinin (7S). A=acid and B=base glycinin (11S), LMM=low-molecular-mass protein marker, laktof.=lactoferrin, La=lactalbumin, Lg=lactoglobulin, CN=casein