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Binding Added Iron to Various Milk Proteins

Department of Food Technology and Science, University of Tennessee, Knoxville 37901

ABSTRACT

Binding of an added radionuclide to milk protein and casein components of cow's milk fractionated by the combination of Sephadex G-150 gel filtration and diethylamin oethyl-cellulose chro matography was determined. Iron-59 labeled ferric chloride was added directly to raw whole milk at a concentration of .02 and 10 ppm isotope and carrier, respectively, and held overnight at 4 C. Five milliliters of the skim milk were chromatographed on a Sephadex G-150 column and fractionated into casein, whey protein, and nonprotein materials. The casein fraction was chromatographed on a diethylamino-ethyl-cellulose column and separated into its components, _s-, ß-, and -caseins. Casein bound about 85% of the added iron in skim milk; of this amount, 72, 21, and 4% were associated with the _s-, ß-, and -caseins.