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Journal of Dairy Science Vol. 49 No. 5 469-472
© 1966 by American Dairy Science Association ®
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Preferential Oxidation of Tryptophan Residues in {kappa}-Casein with N-Bromosuccinimide1

S. Nakai, H. K. Wilson and E. O. Herreid

Department of Food Science, University of Illinois, Urbana

ABSTRACT

Tryptophan in {kappa}-casein was oxidized with N-bromosuccinimide (NBS) showing four residues in 56,000 g. Careful oxidation of four tryptophan residues in {kappa}-casein resulted in only slight degradation of the molecule and did not change its stabilizing ability to {alpha}s1-casein against Ca++.

FOOTNOTES

1 Supported by a grant from the American Dairy Association, 20 Wacker Drive, Chicago, Illinois.

This is the first in a series of papers from this grant.






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Copyright © 1966 by the American Dairy Science Association ®.