Abstract
SummaryBuffalo 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.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
5 articles.
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