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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
21/05/2024 |
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Data da última atualização: |
21/05/2024 |
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Autoria: |
ONO, T.; ODAGIRI, S.; TAKAGI, T. |
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Afiliação: |
TOMOTADA ONO; SATOSHI ODAGIRI; TOSHIO TAKAGI. |
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Título: |
Separation of the submicelles from micellar casein by high performance gel chromatography on a TSK-GEL G4000SW column. |
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Ano de publicação: |
1983 |
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Fonte/Imprenta: |
Journal of Dairy Research , v. 50, n. 1, p. 37-44, Feb. 1983. |
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DOI: |
https://doi.org/10.1017/S0022029900032507 |
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Idioma: |
Inglês |
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Conteúdo: |
Bovine caseins from skim-milk (micellar casein and acid precipitated casein) were separated into 4 discrete components by high performance gel chromatography on a TSK-GEL G4000SW columm. The resolution was better than that obtained by conventional gel chromatography which resulted in separation into 2 components at best. Our results showed that the second and third components consisted of αs1- and κ-caseins and αs1- and β-caseins respectively. They are presumed to be submicellar fractions. Samples prepared by removal of Ca phosphate from large and small micelles were rich in the third and the second components respectively. It is suggested that casein micelles consist of αs1- and κ-casein complexes and complexes and polymers of αs1- and β-casein which are situated preferentially on the periphery and in the interior of the micelles respectively. |
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Thesaurus Nal: |
Bulk milk; Casein. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01450naa a2200181 a 4500
001 2164349
005 2024-05-21
008 1983 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1017/S0022029900032507$2DOI
100 1 $aONO, T.
245 $aSeparation of the submicelles from micellar casein by high performance gel chromatography on a TSK-GEL G4000SW column.$h[electronic resource]
260 $c1983
520 $aBovine caseins from skim-milk (micellar casein and acid precipitated casein) were separated into 4 discrete components by high performance gel chromatography on a TSK-GEL G4000SW columm. The resolution was better than that obtained by conventional gel chromatography which resulted in separation into 2 components at best. Our results showed that the second and third components consisted of αs1- and κ-caseins and αs1- and β-caseins respectively. They are presumed to be submicellar fractions. Samples prepared by removal of Ca phosphate from large and small micelles were rich in the third and the second components respectively. It is suggested that casein micelles consist of αs1- and κ-casein complexes and complexes and polymers of αs1- and β-casein which are situated preferentially on the periphery and in the interior of the micelles respectively.
650 $aBulk milk
650 $aCasein
700 1 $aODAGIRI, S.
700 1 $aTAKAGI, T.
773 $tJournal of Dairy Research$gv. 50, n. 1, p. 37-44, Feb. 1983.
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