Purification and characterization of porcine κ-casein
- 1 May 1984
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 51 (2) , 259-266
- https://doi.org/10.1017/s0022029900023529
Abstract
Summary: κ-casein from porcine milk was isolated and purified by affinity chromatography on thiopropyl Sepharose followed by hydroxyapatite chromatography. The amino acid composition of this protein is similar to that of bovine κ-casein. The sugar composition was established and sow κ-casein was found to be highly glycosylated. It contains 12N-acetylneuraminic acid, 10N-acetylgalactosamine, 2N-acetylglucosamine and 22 galactose residues.This publication has 24 references indexed in Scilit:
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