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Distribution of Kappa-Casein in Skim Milk

Nature volume 183, pages 616–617 (1959)Cite this article

Abstract

RECENTLY, it has been reported that, by differential centrifugation of skim milk, one may obtain casein fractions which differ in their stability toward calcium but which appear identical by electrophoretic analyses1. Since the casein micelles are stabilized by kappa-casein2 and this component is not readily detected by electrophoretie analysis, it appeared that a probable explanation for the above observations is that kappa-casein is not evenly distributed in the micelles of varying size. It is the purpose of this communication to report experimental verification of this hypothesis.

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References

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Author notes

  1. MARGARET M. FITZPATRICK

    Present address: New York Medical College,

  2. ELIZABETH K. STANTON

    Present address: Brookhaven National Laboratory,

Authors and Affiliations

  1. Research and Development Division, National Dairy Products Corporation, Oakdale, Long Island, New York

    ROYAL A. SULLIVAN, MARGARET M. FITZPATRICK & ELIZABETH K. STANTON

Authors
  1. ROYAL A. SULLIVAN
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  2. MARGARET M. FITZPATRICK
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  3. ELIZABETH K. STANTON
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SULLIVAN, R., FITZPATRICK, M. & STANTON, E. Distribution of Kappa-Casein in Skim Milk. Nature 183, 616–617 (1959). https://doi.org/10.1038/183616a0

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