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Journal of Dairy Science Vol. 52 No. 3 316-320
© 1969 by American Dairy Science Association ®
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Isolation and Amino Acid Composition of Para-Kappa-Casein1

Y. K. Kim2, Makoto Yaguchi and Dyson Rose

Division of Biology, National Research Council of Canada, Ottawa, Ontario

ABSTRACT

One major and two minor para-{kappa}-casein components were isolated after rennin treatment from each of two genetic variants of {kappa}-casein (A and B) by carboxy-methyl cellulose chromatography. Homocitrullin was present only in the minor components, while the major component was richer in lysine. The minor components were not present in para-{kappa}-casein preparations not treated with urea. These findings indicate that the minor para-{kappa}-casein components are produced by carbamylation of lysine with the cyanate formed in the urea solution. The homocitrullin-free para-{kappa}-caseins A and B were identical as judged by polyacrylamide gel electrophoresis and amino acid analysis. Each contained 108 amino acid residues (molecular weight of about 13,000), and no phosphorus or sialic acid.

FOOTNOTES

1 NRCC no. 10584.

2 NRCC Postdoctorate Fellow, 1966–68.






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Copyright © 1969 by the American Dairy Science Association ®.