Quantitative fractionation of casein mixtures by fast protein liquid chromatography

Alkylation of whole casein samples by reaction with cysteamine and cystamine in a bis-tris-propane–urea buffer (pH 7·0) followed by fast protein liquid chromatography (FPLC) at 20°C on a Mono Q HR5/5 column in the same buffer and using a NaCl gradient led to good resolution of the whole casein into...

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Bibliographic Details
Published in:Journal of dairy research 1987-08, Vol.54 (3), p.369-376
Main Authors: Davies, D. Thomas, Law, Andrew J. R.
Format: Article
Language:English
Subjects:
Biological and medical sciences
casein
Food industries
fractionation
Fundamental and applied biological sciences. Psychology
liquid chromatography
milk
Milk and cheese industries. Ice creams
Original Articles
quantitative analysis
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Summary:Alkylation of whole casein samples by reaction with cysteamine and cystamine in a bis-tris-propane–urea buffer (pH 7·0) followed by fast protein liquid chromatography (FPLC) at 20°C on a Mono Q HR5/5 column in the same buffer and using a NaCl gradient led to good resolution of the whole casein into fractions representing (i) γ2- plus γ3-caseins, (ii) κ-caseins, (iii) β-casein, (iv) αs2-caseins and (v) αsl-caseins, together with small amounts of unidentified materials. Quantitatively the FPLC values agreed well with those for αs1-, β-, αs2- and γ2- plus γ3-caseins obtained by ion-exchange chromatography on DEAE cellulose, Whatman DE52 and with those for º-caseins obtained by gel-permeation chromatography on Sephadex G–150.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900025541