Distribution of Kappa-Casein in Skim Milk

Investigation of the caseinate-phosphate-calcium complexes as they exist naturally in milk

“…They further concluded that since the p-casein that is solubilized from the whole casein may be a very small portion of whole casein, no effect on the &-casein: g-casein ratios in the sedimented fractions may be dis cernable but would be discernable in the non-sedimented fraction since this fraction contains only 5-15 percent of the total casein. The authors (Yamauchi and Tsugo, 1962) The results of Rose (1965) and Sullivan _et al (1959) are in agreement as regards h-casein contents; however, the fact that Sullivan _al. could show no difference between the original casein and its "subfractions" by moving boundary, implies that a corresponding decrease in a^-casein should be obtained rather than the decrease in g-casein as reported by Rose (1965).…”

“…All samples were dispersed in sample gel solutions containing a tris-citrate buffer (pH 6.9). Swaisgood and Brunner (1962), because the whey-soluble fraction has been shown, in this study and by others, to contain a high %-casein concentration (Table 9) (Rose, 1965 andSullivan et al, 1959 (Tables 15 and 16). The total area under the densitometer trace of the 20-hour fraction, which had a protein concentration of All samples were dispersed in sample gel solutions containing a 6.6 M urea-tris-citrate buffer, pH 6.9.…”

Contribution a l'étude de la caséine

“…En effet, elle paraît particulièrement douée de fraction IX qui renferme la caséine K [13] [18]; c'est la caséine qui réagit avec la présure, tandis qu'elle est plus pauvre en fraction~qui, suivant la démonstration de PYNE [12], remplit la fonction de colloïde protecteur [18] et tend par conséquent à ralentir la coagulation même.…”

Kinetics of the primary phase of rennin action on whole milk

“…This could be due to the ionic environment of the milk, the amount ofK-casein in the milk, which may determine the size of the casein micelles (Sullivan, Fitzpatrick & Stanton, 1959), or the composition of the K-casein. Variation in K-casein composition is largely due to differences in the carbohydrates attached to it (Mackinlay & Wake, 1965).…”