水牛奶中β-酪蛋白的制备及其性质
Preparation and properties of beta-casein from buffalo's milk.
作者信息
el-Salam M H, el-Shibiny S
出版信息
J Dairy Res. 1975 Feb;42(1):163-7. doi: 10.1017/s0022029900015193.
Beta-casein from individual buffalo's milk was found to be homogeneous by starch-gel electrophoresis. Beta-Casein was separated from buffalo's milk by the method of Warner (1944) and purified by DEAE-cellulose chromatography. Buffalo beta-casein possesses identical end-groups to those of cow beta-casein; namely N-terminal arginine and assuming a single polypeptide chain a possible C-terminal sequence of Ile-Ile-Val. However, the amino-acid composition and the trypic peptide patterns of the 2 proteins are not the same.
通过淀粉凝胶电泳发现，来自个体水牛奶的β-酪蛋白是均一的。采用Warner（1944年）的方法从水牛奶中分离出β-酪蛋白，并通过DEAE-纤维素色谱法进行纯化。水牛β-酪蛋白与奶牛β-酪蛋白具有相同的末端基团；即N端为精氨酸，假设为单条多肽链，则可能的C端序列为Ile-Ile-Val。然而，这两种蛋白质的氨基酸组成和胰蛋白酶肽谱并不相同。
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