Experientia

, Volume 3, Issue 4, pp 153–154 | Cite as

Elektrophoretische Differenzierung von Säure- und Labcasein

  • Hs. Nitschmann
  • W. Lehmann
Kurze Mitteilungen

Summary

The electrophoretic patterns of normal casein (precipitated with acid from cow's milk) and of rennetcasein obtained in a veronal buffer at apH of 7.3 are remarkably different from each other. The ascending boundary of the α-fraction of casein treated with rennet splits off into two peaks showing the presence of two subfractions (α1 and α2). The proportion of quantity of the faster (α1) and of the slower (α2) subfraction was found to be about 0.9:1. The α-component of casein which was not treated with active rennet behaved under the same conditions electrophoretically uniform.

References

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    Die Präparation wurde vonH. Gerber 5 beschrieben.Google Scholar
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    H. Gerber, Untersuchungen über Lab- und Säurecasein. Diss. Bern (1945).Google Scholar

Copyright information

© Birkhäuser Verlag 1947

Authors and Affiliations

  • Hs. Nitschmann
    • 1
  • W. Lehmann
    • 1
  1. 1.Institut für organische Chemie der Universität BernSwitzerland

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