Year: 1963
Type: article
Abstract: Summary α s -Casein and κ -casein have been freed of major contaminants, judged by starch-gel-urea electrophoresis. The α s -casein was prepared by a urea-sodium chloride procedure with a final precipitation of impurities by ethanol. κ -Casein was prepared by extraction of whole casein with urea-sulfuric acid supplemented with ethanol precipitation. Electrophoretic mobility, pH of minimal solubility salt-free (isoionic point), and with 0.1 m NaCl (isoelectric point), ultraviolet absorption, and interaction with calcium ions are reported.
Source: Journal of Dairy Science
Authors: C.A. Zittle, J.H. Custer
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2007868010