牛乳のk-カゼインに関する研究-1-純度からみた調製法の検討

概要

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Estimation of five procedures to prepare κ-casein from acid casein of bovine milk was made by criterion of purity using Sephadex gel filtration and starch gel electrophoresis. There was no significant difference as to its yield among the five procedures, by which 2-3 grams of κ-casein were obtained from 43 grams of acid casein. But, κ-casein prepared using calcium-ethanol method described by Mckenjie and Wake or Sephadex method described by Yaguchi et al. was found to be highly pure. It was also proved that it was possible to prepare reasonably pure κ-casein using trichloroacetic acid method described by Swaisgood and Brunner when it was followed by Sephadex column chromatography, or using urea-sulfuric acid method described by Zittle and Custer when temperature condition was strictly controlled at the precipitation step of κ-casein by ammonium acetate.
公益社団法人日本栄養・食糧学会の論文