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  • Title: Preparation and fractionation of goat kappa-casein: analysis of the glycan and peptide components.
    Author: Addeo F, Soulier S, Pelissier JP, Chobert JM, Mercier JC, Ribadeau-Dumas B.
    Journal: J Dairy Res; 1978 Jun; 45(2):191-6. PubMed ID: 670480.
    Abstract:
    Whole goat kappa-casein was prepared by chromatography of whole casein on hydroxyapatite. Chromatography of whole kappa-casein on DEAE-cellulose separated 5 fractions. All of them were sensitive to chymosin. Their amino acid and carbohydrate composition, phosphate content and molecular weight were determined. Galactose, N-acetylgalactosamine, N-acetyl and N-glycolyl neuraminic acids were identified in whole kappa-casein. It appears that goat kappa-casein, like cow, buffalo and ewe kappa-caseins, is composed of several fractions having identical peptide chains and differing in their carbohydrate contents. The main fraction, devoid of carbohydrate, was treated with chymosin. The para-kappa-casein and caseinomacropeptide were isolated. Their amino acid composition and phosphate content were determined.
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