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Preparation of Whole -casein by Treatment with Calcium Phosphate Gel¹

Department of Animal Science Texas A&M University, College Station 77843

ABSTRACT

Preparations of crude whole -casein, containing approximately 32% -casein, were treated with calcium phosphate gel to develop a batch-type procedure for isolation of -casein. The crude whole -casein was dissolved to a final concentration of 2% in a .02 M potassium phosphate buffer, pH 6.8, containing 4.5 M urea and .005 M potassium chloride. ß-casein contamination was progressively removed by five successive calcium phosphate gel treatments (1.5 g gel/g protein) . However, several variations of this procedure failed to remove completely the small amounts of temperature-sensitive caseins. The final product contained 94.8% y-casein but must be labeled whole y-casein due to the small amounts of the temperature-sensitive caseins. A yield of approximately 15% of the whole -casein originally present in whole casein could be recovered with this procedure.

¹ Technical article 11014 of the Texas Agricultural Experiment Station, College Station.

² Address: Food Sciences Institute, Purdue University, Lafayette, IN 47907.