HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Nakahori, C. Articles by Nakai, S. Search for Related Content PubMed Articles by Nakahori, C. Articles by Nakai, S.

Fractionation of Caseins Directly from Skimmilk by Gel Chromatography. 1. Elution with Sodium Dodecysulfate¹

Department of Food Science, University of British Columbia, Vancouver 8, Canada

ABSTRACT

-Casein was isolated directly from skimmilk without separating acid casein for application to a Sephadex G-100 column by eluting with 1.5 mM sodium dodecylsulfate at 4 C. The separated -casem contained bound dodecylsulfate and revealed decreased stabilizing ability, approximately 70%, against _s1-casein in the presence of Ca⁺⁺. Partial elimination of bound dodecylsulfate by dialysis in urea and 2-mercaptoethanol restored most of the stabilizing ability of -casein. However, no simple method for removing the dodecylsulfate completely was found except acetone extraction which aggregated -casein with decreased stabilizing ability.

Eleetrophoretically pure _s-casein was separated from acid casein on Sephadex G-100 by eluting with 0.5 HIM sodium dodecylsulfate. -Casein stabilized this _s1-casein against Ca⁺⁺ to the same extent as the _s1-casein prepared by the method of Zittle and Custer.

¹ Supported by Operating Grant 0012 of the Canada Department of Agriculture, Ottawa.