title: Preparation and properties of alpha S-casein from buffalo's milk.
abstract: Buffalo alpha S-casein (alpha-sb) was found to be heterogenous; on starch gel-urea electrophoresis 4 electrophoretic components were detected. The alpha-sb-fraction was isolated by urea and alcohol fractionation. A preparation containing only the 2 main components was obtained by chromatography on DEAE-cellulose. Its amino acid pattern was different from that of cow alpha s1-casein. The fraction was also free of carbohydrate, cystine and cysteine. Buffalo alpha-sb-casein was less stable than cow alpha s-casein in solutions containing Ca, and the maximum stability of the alpha s-/k-casein complex occurred at a lower Ca concentration.
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002020:Buffaloes / Q000378:metabolism*; D002118:Calcium; D002241:Carbohydrates / Q000032:analysis; D002364:Caseins / Q000032:analysis / Q000302:isolation & purification*; D002417:Cattle; D005260:Female; D008892:Milk / Q000032:analysis*; D010758:Phosphorus / Q000032:analysis; D011247:Pregnancy; D012995:Solubility; D013045:Species Specificity
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D002364:Caseins; D010758:Phosphorus; D002118:Calcium