Some Characteristics of αs- and β-Casein Variants
Open Access
- 1 March 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (3) , 293-294
- https://doi.org/10.3168/jds.s0022-0302(64)88642-2
Abstract
The three genetic variants of [alpha]s - and [beta]-caseins were purified by urea fractiona-tion and DEAE-cellulose chromatography. [alpha]s-A, B and C each contained 1.01% phosphorus and 15.10, 15.34 and 15.40% nitrogen, respectively. [beta]-Caseins A, B and C contained 0.59, 0.57, and 0.50% phosphorus and 15.18, 15.33 and 15.45% nitrogen, respectively. [alpha]s-Caseins are stabilized against precipitation with calcium ions in the presence of k-casein.This publication has 7 references indexed in Scilit:
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