Preparation of β-casein by a modified urea fractionation method
1963 ◽
Vol 30
(2)
◽
pp. 259-260
◽
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It has been shown by Hipp, Groves, Custer & McMeekin (1952) that the differential solubility in urea of the casein components of cow's milk can be utilized for preparative purposes. Fractionation is achieved by step-wise dilution of a solution of all the casein components in strong (6·6 molar) urea. In connexion with the work on the three genetically distinct β-caseins discussed in the preceding paper, the need arose to prepare the variants A, B and C from the milk of appropriate homozygotes. This led to the development of the modified procedure described in this note, a procedure more sparing in urea and more effective in the initial isolation of the β-casein fraction than the original method of Hipp et al.
1884 ◽
Vol 17
(428supp)
◽
pp. 6833-6833
2020 ◽
Vol 34
(5)
◽
pp. 551-559
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