Binding Added Iron to Various Milk Proteins

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Abstract
Binding of an added radionuclide to milk protein and casein components of cow''s milk fractionated by the combination of Sephadex G-150 gel filtration and diethylaminoethyl-cellulose chromatography was determined. Fe-59 labeled ferric chloride was added directly to raw whole milk at a concentration of .02 and 10 ppm isotope and carrier, respectively, and held overnight at 4.degree. C. Five milliliters of the skim milk were chromatographed on a Sephadex G-150 column and fractionated into casein, whey protein, and nonprotein materials. The casein fraction was chromatographed on a diethylaminoethyl-cellulose column and separated into its components, .alpha.s, .beta., and .kappa.-caseins. Casein bound about 85% of the added Fe in skim milk; of this amount, 72, 21 and 4% were associated with the .alpha.s, .beta. and .kappa.-caseins.
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