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Porcineα-lactalbumin A and B

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Summary

The occurrence of the ‘whey’ protein, α-lactalbumin, in pig (Sus scrofus) milk samples from 904 sows is examined. A semi-discontinuous buffer system has been developed to detect the existence of genetic polymorphism. There are two homozygous variants, designated A and B. Both variants are isolated and it is shown by peptide and sequencing studies that the A variant differs from the B variant by having an Arg residue substituted for the Lys residue at the N-terminus of the molecule. The sequence of the first thirty residues is determined and compared with those of related α-lactalbumins.

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Authors and Affiliations

  1. Dept. of Physiology, University of Queensland, Australia

    K. Bell

  2. Dept. of Physical Biochemistry, John Curtin School of Medical Research, Australian National University, Canberra, A.C.T., Australia

    H. A. McKenzie & D. C. Shaw

Authors
  1. K. Bell
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  2. H. A. McKenzie
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  3. D. C. Shaw
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Bell, K., McKenzie, H.A. & Shaw, D.C. Porcineα-lactalbumin A and B. Mol Cell Biochem 35, 113–119 (1981). https://doi.org/10.1007/BF02354825

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  • DOI: https://doi.org/10.1007/BF02354825

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