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Journal of Dairy Science Vol. 51 No. 4 473-477
© 1968 by American Dairy Science Association ®
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Preparation of {kappa}-Casein by Gel Filtration

Makoto Yaguchi, D. T. Davies and Y. K. Kim

Division of Biosciences, National Research Council, Ottawa, Canada

ABSTRACT

A procedure for the preparation of pure {kappa}-casein by Sephadex gel filtration is described. Unreduced casein is filtered through a 2.5- by 95-cm column of Sephadex G-150 equilibrated with 0.005 m triscitrate buffer, pH 8.6, containing 6 M urea. {kappa}-Casein is excluded from the gel and emerges as a sharp peak at the void volume; all other caseins are retarded by the gel. The method is particularly suitable for preparing pure {kappa}-casein in good yield from small quantities of whole casein, but larger amounts of {kappa}-casein are readily prepared. The method is also suitable for the purification of {kappa}-casein-rich preparations.






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Copyright © 1968 by the American Dairy Science Association ®.