Preparation and properties of αs-casein from buffalo's milk
- 1 February 1975
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 42 (1) , 157-162
- https://doi.org/10.1017/s0022029900015181
Abstract
Summary: Buffalo αs-casein (α-sb) was found to be heterogeneous; on starch gelurea electrophoresis 4 electrophoretic components were detected.The αsb-fraction was isolated by urea and alcohol fractionation. A preparation containing only the 2 main components was obtained by chromatography on DEAE-cellulose. Its amino acid pattern was different from that of cow αs1-casein. The fraction was also free of carbohydrate, cystine and cysteine.Buffalo αsb-casein was less stable than cow αs-casein in solutions containing Ca, and the maximum stability of the αs-/κ-casein complex occurred at a lower Ca concentration.Keywords
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