各種処理による牛乳カゼインの変化に関する研究(第9報) : Zittleらの尿素-硫酸法によるκ-カゼインの調製法と,分離したκ-カゼインの2, 3の性質について

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The investigation was performed on the preparation method of κ-casein by ureasulfuric acid method of Zittle and Custer. Some attentions on the method and properties of κ-casein prepared by this method were described. Major part of impurities in κ-casein, judged by starch-gel electrophoresis, was freed after twice precipitation with ethanol, but a small amount of impurities remained even after four times of purification. The presence of para-κ-casein like components formed by degradation of κ-casein during preparation procedures was also observed. Sialic acid content was the highest in κ-casein purified three times, but the stabilizing ability to αs-casein in the presence of Ca ion was lowered as the purification was repeated. Excessive mixing or agitation during purification procedure changed κ-casein to gelled form.
社団法人日本農芸化学会の論文