The effect of preparative conditions on the composition of thek-casein complex

Abstract

SummaryThe effects of changes in the conditions of preparation on the composition of thek-casein complex have been studied and a method of preparation is suggested which embodies the optimal conditions. The varied conditions include temperature of precipitation of the acid casein, the pH, temperature, CaCl2concentration and duration of the CaCl2treatment, and the conditions of centrifuging. Changes in composition caused by alcohol fractionation are reported and the results are discussed from the point of view ofk-casein as a complex of three or more proteins.