{"title":"一种钙敏感α-酪蛋白的纯化及其性质","authors":"D.G. Schmidt, T.A.J. Payens","doi":"10.1016/0006-3002(63)90910-7","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":94301,"journal":{"name":"Biochimica et biophysica acta","volume":"78 3","pages":"Pages 492-499"},"PeriodicalIF":0.0000,"publicationDate":"1963-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0006-3002(63)90910-7","citationCount":"44","resultStr":"{\"title\":\"The purification and some properties of a calcium-sensitive α-casein\",\"authors\":\"D.G. Schmidt, T.A.J. Payens\",\"doi\":\"10.1016/0006-3002(63)90910-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":94301,\"journal\":{\"name\":\"Biochimica et biophysica acta\",\"volume\":\"78 3\",\"pages\":\"Pages 492-499\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1963-11-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/0006-3002(63)90910-7\",\"citationCount\":\"44\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Biochimica et biophysica acta\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/0006300263909107\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biochimica et biophysica acta","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/0006300263909107","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The purification and some properties of a calcium-sensitive α-casein
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.
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