01450naa a2200181 a 450000100080000000500110000800800410001902400510006010000120011124501460012326000090026952008690027865000140114765000110116170000160117270000150118877300650120321643492024-05-21       1983    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1017/S00220299000325072DOI1 aONO, T.  aSeparation of the submicelles from micellar casein by high performance gel chromatography on a TSK-GEL G4000SW column.h[electronic resource]  c1983  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.  aBulk milk  aCasein1 aODAGIRI, S.1 aTAKAGI, T.  tJournal of Dairy Researchgv. 50, n. 1, p. 37-44, Feb. 1983.