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Journal of Dairy Science Vol. 68 No. 7 1630-1636
© 1985 by American Dairy Science Association ®
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Batch Fractionation of Bovine Caseins with Diethylaminoethyl Cellulose1,2,

T.-M. Wei and R. McL. Whitney

Department of Food Science, University of Illinois, Urbana 61801

ABSTRACT

To obtain gram amounts of the various casein fractions, whole casein dispersed in 3.3 M urea (pH 7.4) containing 77 mg/L dithiothreitol was fractionated at 5°C by ion-exchange adsorption on diethylaminoethyl cellulose, Whatman DE 52, with stepwise salt extraction. Fractions were obtained by successive extraction with .00, .035, .085, .12, and .175 M sodium chloride, which upon further purification by appropriate recycling, yielded the minor ß-casein (previously named {gamma}-caseins), {kappa}-caseins, major ß-casein, {alpha}s2-caseins, and {alpha}s1 -caseins, respectively.

FOOTNOTES

1 Taken in part from the thesis of T.-M. Wei presented to the University of Illinois in partial ful-fillment of the requirements for the degree of Master of Science.

2 This study was a part of Project No. 50-0343 of the Agricultural Experiment Station, College of Agriculture, University of Illnois at Urbana-Champaign.






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Copyright © 1985 by the American Dairy Science Association ®.