{"title":"The purification and some properties of a calcium-sensitive α-casein","authors":"D.G. Schmidt, T.A.J. Payens","doi":"10.1016/0006-3002(63)90910-7","DOIUrl":null,"url":null,"abstract":"<div><p>The preparation of a mixture of the starch-gel components 1.07 and 1.10 of the α-casein family is described. Apart from minor genetical differences these α-caseins appear to be identical. At pH 6.2 and 7.5 the α-caseins strongly associate. At pH 12.2 they dissociate into sub-units of molecular weight 16500 and an axial ratio of 7.5. Arginine is the only N-terminal amino acid.</p></div>","PeriodicalId":94301,"journal":{"name":"Biochimica et biophysica acta","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1963-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0006-3002(63)90910-7","citationCount":"44","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biochimica et biophysica acta","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/0006300263909107","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 44
Abstract
The preparation of a mixture of the starch-gel components 1.07 and 1.10 of the α-casein family is described. Apart from minor genetical differences these α-caseins appear to be identical. At pH 6.2 and 7.5 the α-caseins strongly associate. At pH 12.2 they dissociate into sub-units of molecular weight 16500 and an axial ratio of 7.5. Arginine is the only N-terminal amino acid.
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