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Journal of Dairy Science Vol. 57 No. 1 9-14
© 1974 by American Dairy Science Association ®
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Disc Gel Electrophosresis of Caseins Treated with Proteolytic and Glycolytic Enzymes

W. J. Mullin and F. H. Wolfe

Department of Food Service, University of Alberta, Edmonton, Alberta, Canada

ABSTRACT

Calcium caseinate and purified as-, ²-, and {kappa}-caseins were treated with lysozyme, ²-glucosidase, rennin, and trypsin. ²-glucosidase caused calcium caseinate and {kappa}-casein to precipitate, as did lysozyme. Rennin clotted calcium caseinate and {kappa}-casein while trypsin treatment resulted a clear solution in the case of calcium caseinate, clotted {kappa}-casein, and significantly reduced turbidity of ²-casein solution. Sodium dodecyl sulfate disc gel electrophoresis revealed changes in {kappa}-casein after rennin treatment, changes in as- and ²-casein after ²-glucosidase treatment, but no significant change in any case as a result of lysozyme treatment.






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Copyright © 1974 by the American Dairy Science Association ®.