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Journal of Dairy Science Vol. 35 No. 7 615-619
© 1952 by American Dairy Science Association ®
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The Amino Acid Composition of the Fat-Globule Membrane Protein of Milk1

J. H. Hare, D. P. Schwartz and S. J. Weese

Departments of Agricultural Biochemistry and Dairy Husbandry, West Virginia Agricultural Experiment Station, Morgantown

ABSTRACT

Sixteen amino acids have been determined microbiologically on two different samples of the fat-globule membrane protein substance isolated from washed cream. Close agreement in amino acid composition was observed between the two preparations. Lysine and arginine showed the widest variation.

The amino acid composition of the membrane proteins was compared with that of casein, lactalbumin and lactoglobulin. Little similarity was noted between the membrane protein and the major milk proteins which suggests that the former was a unique protein(s) and did not find its origin in either casein, lactalbumin or lactoglobulin.

FOOTNOTES

1 Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper no. 450.






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Copyright © 1952 by the American Dairy Science Association ®.