Purification and characterization of porcine κ-casein-Reference-Cited by-同舟云学术

Purification and characterization of porcine κ-casein

Published:1984-05 Issue:2 Volume:51 Page:259-266
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Cerning-Beroard Jutta,Zevaco Claude

Abstract

Summaryκ-casein from porcine milk was isolated and purified by affinity chromatography on thiopropyl Sepharose followed by hydroxyapatite chromatography. The amino acid composition of this protein is similar to that of bovine κ-casein. The sugar composition was established and sow κ-casein was found to be highly glycosylated. It contains 12N-acetylneuraminic acid, 10N-acetylgalactosamine, 2N-acetylglucosamine and 22 galactose residues.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

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