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The effect of preparative conditions on the composition of the k-casein complex

Published online by Cambridge University Press:  01 June 2009

R. D. Hill  and
Raione R. Hansen
R. D. Hill
Affiliation:
C.S.I.R.O. Division of Dairy Research, Highett, Victoria
Raione R. Hansen
Affiliation:
C.S.I.R.O. Division of Dairy Research, Highett, Victoria
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Summary

The effects of changes in the conditions of preparation on the composition of the k-casein complex have been studied and a method of preparation is suggested which embodies the optimal conditions. The varied conditions include temperature of precipitation of the acid casein, the pH, temperature, CaCl2 concentration and duration of the CaCl2 treatment, and the conditions of centrifuging. Changes in composition caused by alcohol fractionation are reported and the results are discussed from the point of view of k-casein as a complex of three or more proteins.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 30 , Issue 3 , October 1963 , pp. 375 - 382
Copyright
Copyright © Proprietors of Journal of Dairy Research 1963

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References

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