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Journal of Dairy Science Vol. 48 No. 9 1149-1153
© 1965 by American Dairy Science Association ®
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Some Properties of Photooxidized {kappa}-casein

Charles A. Zittle

Eastern Regional Research Laboratory, Eastern Utilization Research and Development Division, U. S. D. A., Philadelphia, Pennsylvania

ABSTRACT

Photooxidation of {kappa}-casein to the extent of 15 moles of 02 per 30,000 g oxidizes 100% of the histidine and 70% of the tryptophan. {kappa}-Casein oxidized to this degree has lost completely its ability to stabilize as-casein and it is not acted on by rennin. {kappa}-Casein to which photooxidized {kappa}-casein is added (1:1) is not precipitated by calcium ions when acted on by rennin. Photooxidation of {kappa}-casein decreases the electrophoretic mobility in starch gel at pH 8.6, but on cellulose acetate the electrophoretic mobility is greater than that of the native {kappa}-casein.






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Copyright © 1965 by the American Dairy Science Association ®.