大鼠酪蛋白四种成分的纯化及性质研究

Masaaki Hirose , Toshio Kato , Kenji Omori , Makoto Takeuchi , Masaaki Yoshikawa , Ryuzo Sasaki , Hideo Chiba
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引用次数: 5

摘要

从大鼠乳汁中广泛纯化大鼠酪蛋白组分(C1-、C3A-、C3B-和c4 -酪蛋白),并将这些蛋白与其他酪蛋白(包括大鼠c2 -酪蛋白)的性质进行比较。低浓度CaCl2 (1.5 mM)沉淀c1 -酪蛋白。C3A-和c3b -酪蛋白对Ca2+的敏感性都低于C1-和c2 -酪蛋白,在37℃条件下需要20 mM的CaCl2才能沉淀。c4 -酪蛋白对Ca2+完全不敏感。该蛋白表现出稳定所有其他大鼠酪蛋白成分对抗Ca2+依赖性沉淀的能力。此外,c4 -酪蛋白还含有唾液酸、半乳糖和n -乙酰半乳糖胺。因此,c4 -酪蛋白似乎是牛ϰ-casein-like蛋白。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Purification and characterization of four components of rat caseins

Rat casein components (C1-, C3A-, C3B- and C4-casein) were extensively purified from rat milk, and the properties of these proteins were compared with those of other caseins including rat C2-casein. C1-casein was precipitated by a low concentration of CaCl2 (1.5 mM). Both C3A- and C3B-casein were less sensitive to Ca2+ than were C1- and C2-casein, and the presence of 20 mM CaCl2 was required at 37°C for their precipitation. C4-casein was absolutely insensitive to Ca2+. This protein exhibited the ability to stabilize all of the other rat casein components against Ca2+-dependent precipitation. In addition, C4-casein contained sialic acid, galactose and N-acetylgalactosamine. Therefore, C4-casein appears to be a bovine ϰ-casein-like protein.

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