TS-カゼインのアルコール溶液中における性質について〔英文〕

概要

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TS-casein was separated from temperature sensitive fraction by adsorption on TEAE cellulose at 40°C and recovered by cooling the adsorbent to 2-4°C in the same buffer solution. TS-casein separated by this procedure agreed with that previously described in respect to gel filtration on Sephadex G-100, and consisted of a major and two minor components by starch gel electrophoresis in the presence of 7M urea and 0.022M 2-mercaptoethanol. An electro-focusing experiment showed two major components (isoelectric point: 6.7 and 7.3) in the existence of 5M urea.Each addition of 5% (at the final concentration) methanol, ethanol, n-propanol, and n-buthanol to TS-casein solution affected its turbidity curve. In a 25% ethanol solution, TS-casein precipitated in a wide pH range (4.1-8.8). The minimum stability in 50% ethanol was observed at pH 5.9-6.9 and the stability was higher than in 25% ethanol except in this pH range.
社団法人日本畜産学会の論文