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Some Characteristics of _s- and ß-Casein Variants

Eastern Regional Research Laboratory¹, Philadelphia, Pennsylvania

ABSTRACT

In 1962, we reported the discovery of genetic variants of _s-casein of cow's milk (7). Three electrophoretic forms of _s-casein can occur singly (A, B, or C) or in pairs (AB, AC, or BC) in the milk of individual cows, an observation which parallels the studies of Aschaffenburg (1) on ß-caseins. The genetics of _s-casein polymorphism is described by Kiddy et al. (5).

This report describes some of the characteristics of purified _s- and ß-caseins. Additional properties and a more detailed report will appear in a subsequent publication. Each of the genetic variants of _s- and ß-caseins was prepared from the milks typed homozygous for the particular variant. All but ß-casein C were available, and whole casein of this type was a gift of Dr. R. Aschaffenburg, Reading, England.

Briefly, the preparation of _s-casein involved the isolation of whole -casein by the method of Hipp et al. (3), followed by the separation of crude _s-casein with calcium ions at 0–4 C.

¹ Eastern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.