The effect of preparative conditions on the composition of the k-casein complex
- 1 February 1963
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 30 (3), 375-382
- https://doi.org/10.1017/s0022029900011572
Abstract
The effects of changes in the conditions of preparation on the composition of the k-casein complex have been studied and a method of preparation is suggested which embodies the optimal conditions. The varied conditions include temperature of precipitation of the acid casein, the pH, temperature, CaCl2 concentration and duration of the CaCl2 treatment, and the conditions of centrifuging. Changes in composition caused by alcohol fractionation are reported and the results are discussed from the point of view of k-casein as a complex of three or more proteins.This publication has 10 references indexed in Scilit:
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