Purification and Some of the Properties of αs-Casein and κ-Casein
Open Access
- 1 November 1963
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 46 (11) , 1183-1188
- https://doi.org/10.3168/jds.s0022-0302(63)89242-5
Abstract
The [alpha]s-casein of milk was prepared by a urea-Na Cl procedure with a final precipitation of impurities by ethanol. [kappa]-Casein was prepared by extraction of whole casein with urea-H2, SO4 supplemented with ethanol precipitation. Electrophoretic mobility, pH of minimal solubility salt-free (isoionic point) and with 0.1 [image] NaCl (isoelectric point), UV absorption and interaction with Ca ions are reported.This publication has 15 references indexed in Scilit:
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