JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 47 No. 10 1052-1055
© 1964 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Zittle, C. A.
Right arrow Articles by King, T. M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Zittle, C. A.
Right arrow Articles by King, T. M.

Photooxidation of ß-casein

C. A. Zittle, E. B. Kalan, M. Walter and T. M. King

Eastern Regional Research Laboratory,1 Philadelphia, Pennsylvania

ABSTRACT

ß-Casein was readily photooxidized at pH 8.6 and 37 C with the reduction or disappearance of histidine, tryptophan, and tyrosine, in the order given. ß-Casein oxidized to the extent of 18 moles of O2 per 30,000 g casein was no longer precipitated by calcium chloride. The binding of calcium ions to ß-casein was changed little or none by photooxidation. Photooxidation led to changes in ultraviolet absorption and a reduction in electrophoretic mobility in starch-gel-urea.

FOOTNOTES

1 Eastern Utilization Research and Development Division, Agricultural Research Service, USDA.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1964 by the American Dairy Science Association ®.