The purification and some properties of a calcium-sensitive α-casein

Abstract

The preparation of a mixture of the starch-gel components 1.07 and 1.10 of the α-casein family is described. Apart from minor genetical differences these α-caseins appear to be identical. At pH 6.2 and 7.5 the α-caseins strongly associate. At pH 12.2 they dissociate into sub-units of molecular weight 16500 and an axial ratio of 7.5. Arginine is the only N-terminal amino acid.