Photooxidation of β-casein
- 1 October 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (10) , 1052-1055
- https://doi.org/10.3168/jds.s0022-0302(64)88844-5
Abstract
[beta]-Casein was readily photooxidized at pH 8.6 and 37 C with the reduction or disappearance of histidine, tryptophan and tyrosine, in the order given. [beta]-Casein oxidized to the extent of 18 moles of O2/30,000 g casein was no longer precipitated by CaCl2. The binding ofCa ions to [beta]-casein was changed little or none by photooxidation. Photooxidation led to changes in UV absorption and a reduction in electrophoretic mobility in starch-gel-urea.This publication has 12 references indexed in Scilit:
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