Two rapid and improved techniques for chromatographic fractionation of casein.
作者： A.M. El-Negoumy
DOI: 10.3168/JDS.S0022-0302(76)84169-0
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摘要: The major components of casein, alphas-, beta-, kappa-, and gamma-caseins, were chromatographically fractionated on diethylaminoethyl ion-exchange cellulose in stepwise elution with pH 8, .03 M glycine, or 7, .005 phosphate buffers the presence 3.3 urea .1% 2-mercaptoethanol. Fractionation was at room temperature (around 25 C) 4 to 4.5 h. showed a reasonable purity electrophoretically. These techniques can be used for quantitative estimation casein composition.
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