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Purification of disulphide-linked αs2- and κ-casein from bovine milk

Published online by Cambridge University Press:  01 June 2009

Lone K. Rasmussen  and
Torben E. Petersen
Lone K. Rasmussen
Affiliation:
MD Foods Research and Development Centre, Roerdrumvej 2, DK-8820, Denmark
Torben E. Petersen
Affiliation:
Department of Molecular Biology and Plant Physiology, University of Århus, DK-8000 Århus C, Denmark
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Summary

Naturally occurring disulphide-linked αs2- and κ-casein in bovine milk were purified by gel chromatography on a column of Sepharose CL-6B. Four fractions (A–D) were obtained by elution with ammonium acetate-urea buffer. Fractions A and B, identified by SDS gel electrophoresis and amino acid sequence analysis, corresponded to disulphide-linked κ-casein and αs2-casein respectively. Fraction C consisted of a mixture of αs1-, αS2-, and β-casein. Separation of fraction C into its components was achieved by reversed-phase HPLC. The stability of the disulphide bridges in αs2- and κ-casein was shown to differ with respect to reducing agents (dithioerythritol and 2-mercaptoethanol).

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 2 , May 1991 , pp. 187 - 193
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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