Binding added iron to various milk proteins.
Binding of an added radionuclide to milk protein and casein components of cow's milk fractionated by the combination of Sephadex G-150 gel filtration and diethylaminoethyl-cellulose chromatography was determined. Iron-59 labeled ferric chloride was added directly to raw whole milk at a concentration of .02 and 10 ppm isotope and carrier, respectively, and held overnight at 4 C. Five milliliters of the skin milk were chromatographed on a Sephadex G-150 column and fractionated into casein, whey protein, and nonprotein materials. The casein fraction was chromatographed on a diethylaminoethyl-cellulose column and separated into its components, alphas-, beta-, and kappa-caseins. Casein bound about 85% of the added iron in skim milk; of this amount, 72, 21, and 4% were associated with the alphas-, beta, and kappa-caseins.
D000818:Animals; D002364:Caseins / Q000302:isolation & purification / Q000378:metabolism; D002417:Cattle; D002848:Chromatography, DEAE-Cellulose; D003956:Dialysis; D005527:Food, Fortified; D007501:Iron / Q000378:metabolism; D008892:Milk; D008894:Milk Proteins / Q000302:isolation & purification / Q000378:metabolism; D011485:Protein Binding
D002364:Caseins; D008894:Milk Proteins; D007501:Iron