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Preparation and fractionation of goat κ-casein: analysis of the glycan and peptide components

Published online by Cambridge University Press:  01 June 2009

Francesco Addeo ,
Solange Soulier ,
Jean-Pierre Pelissier ,
Jean-Marc Chobert ,
Jean-Claude Mercier  and
Bruno Ribadeau-Dumas
Francesco Addeo
Affiliation:
Laboratoire de Recherches sur les Protéines and France
Solange Soulier
Affiliation:
† Laboratoire de Physiologie de la Lactation, Institut National de la Recherche Agronomique, CNRZ, 78350 Jouy-en-Josas, France
Jean-Pierre Pelissier
Affiliation:
Laboratoire de Recherches sur les Protéines and France
Jean-Marc Chobert
Affiliation:
Laboratoire de Recherches sur les Protéines and France
Jean-Claude Mercier
Affiliation:
Laboratoire de Recherches sur les Protéines and France
Bruno Ribadeau-Dumas
Affiliation:
Laboratoire de Recherches sur les Protéines and France
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Summary

Whole goat κ-casein was prepared by chromatography of whole casein on hydroxyapatite. Chromatography of whole κ-casein on DEAE-cellulose separated 5 fractions. All of them were sensitive to chymosin. Their amino acid and carbohydrate composition, phosphate content and molecular weight were determined. Galactose, N-acetylgalactosamine, N-acetyl and N-glycolyl neuraminic acids were identified in whole κ-casein. It appears that goat κ-casein, like cow, buffalo and ewe κ-caseins, is composed of several fractions having identical peptide chains and differing in their carbohydrate contents. The main fraction, devoid of carbohydrate, was treated with chymosin. The para-κ-casein and caseinomacropeptide were isolated. Their amino acid composition and phosphate content were determined.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 2 , June 1978 , pp. 191 - 196
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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