Chromatography of milk proteins on hydroxyapatite

Abstract

The use of hydroxylapatite for the fractionation of milk proteins was examined. The interactions of caseins with hydroxylapatite might serve as a model for the Ca phosphate-protein interactions in a milk micelle. While the nature of micellar Ca phosphate is uncertain, its composition is consistent with an apatite structure, possibly containing citrate; it should resemble hydroxylapatite in its protein-binding properties.