HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Long, J. Articles by Gould, I. A. Search for Related Content PubMed Articles by Long, J. Articles by Gould, I. A.

Isolation and Identification of -Casein

Departments of Dairy Technology and Chemistry, The Ohio State University, Columbus

ABSTRACT

Waugh and von Hippel (8) have reported the presence of a casein component in cow's milk which they have named -casein, and they have characterized -casein in preparations which contained other casein components.¹ Mc-Meekin, Groves, and Hipp (3)² have described the use of calcium chloride for the isolation of -casein from aqueous solutions of -casein. A similar procedure, utilizing the difference in solubility exhibited by components of -casein in the presence of calcium ions, has been employed in this laboratory (4) for the isolation of -casein. We have found that the -casein thus obtained is associated with a minor component which we have designated as -casein. -Casein has been isolated from the crude -casein preparation by differential centrifugation, and characterized with respect to (a) phosphorus content, (b) stability to calcium ions, (c) reaction with rennet, and (d) sedimentation behavior. A comparison of these properties with those of -casein (7) and R-casein (defined later), indicates that -casein was a separate and distinct protein component.