Studies on the kappa -casein from Bubalus bubalis.

Kannan, K. and Rao, D. R. (1978) Studies on the kappa -casein from Bubalus bubalis. Milchwissenschaft, 33. pp. 500-502.

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Abstract

kappa -Casein, prepared from Surti buffaloes' milk by the method of McKenzie & Wake [DSA 23, 1448] and using a gradient of 0-0.15 M NaCl, was fractionated into 5 distinct components on DEAE-cellulose chromatography in the presence of mercaptoethanol. Mobility of these fractions on polyacrylamide disk gel electrophoresis at pH 8.3 increased progressively towards the anode. Sedimentation studies of a 1% solution of kappa -casein showed a single symmetrical peak with an S value of 15.2; this decreased to 11.2 in the presence of mercaptoethanol and to <2 in the presence of mercaptoethanol + 4 M urea. Peptide maps of carboxamide methylated buffalo and cow kappa -casein during trypsin digestion are described. Data indicated that buffalo and cow kappa -casein have a high degree of homology. Disk gel electrophoresis patterns of kappa -casein prepared by the methods of McKenzie & Wake, Zittle & Custer [DSA 26, 520] and Waugh & Hippel [DSA 21, 174] revealed some differences.

Item Type:	Article
Uncontrolled Keywords:	kappa-casein; properties-; buffalo-milk; casein-
Subjects:	600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 10:59
Last Modified:	23 Aug 2021 10:59
URI:	http://ir.cftri.res.in/id/eprint/6548

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