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Variants of -Casein Revealed by Improved Starch Gel Electrophoresis¹

Division of Biosciences, National Research Council, Ottawa 2, Canada

ABSTRACT

Addition of low concentrations of cysteine or mercaptoethanol to the concentrated urea solutions for zone electrophoresis in starch gel has markedly improved the resolution of -casein zones in both unfractionated acid casein and various preparations of -casein. This improved resolution has demonstrated variations of -casein in individual milks. Two zones, given the interim designations a and b, occur singly and in combination, in variable proportions. Stable differences appear to be in the protein moieties, which may represent genetically controlled variant forms of -casein.

¹ Issued as N.R.C, No. 7896.

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