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Heterogeneity of Reduced Bovine -Casein

Department of Agricultural, Chemistry Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan

ABSTRACT

The heterogeneity and some properties of -casein were investigated, -Casein preparations independently were prepared from milk from a single cow by the modified urea-sulfuric acid method and by the gel filtration method. The two preparations were fractionated by diethylaminoethyl-cellulose chromatography to one fraction, P-1, eluted with the front and 5 fractions, P-2 to P-6, eluted with increasing salt concentration. The amino acid compositions of P-2 to P-6 were identical, but fractions eluted with high salt concentrations had more carbohydrate (sialic acid, hexose, and hexosamine). Fractions P-2 to P-6 showed the same mobility on sodium dodecyl sulfate-electrophoresis, and their carboxyl-terminal residue was valine in all fractions. Each fraction showed a different mobility in disc gel electrophoresis containing urea, but the mobilities decreased to that of the slower moving fraction after treatment with neuraminidase. The micelle-stabilizing ability of each fraction was similar. In ultracentrifugal experiments, each fraction gave one peak and the sedimentation coefficients (s₃₇) were between 17.5 s and 12.7 s. Intrinsic viscosity [] was similar at various temperatures. The values of s₃₇ and []₃₇ indicate that each fraction associated and formed a polymer with a molecular weight of 50 x 10⁴.

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