Separation of α-, β- and γ-Casein

Abstract

Two methods are described for separation of the electrophoretic components of casein. In the first method, the separation is accomplished by precipitation from 50 per cent alcohol solutions of casein by means of variations in temperature, pH and ionic strength and by isoelectric precipitation from water. The second method is based on the solubility of the casein components in aqueous urea. The urea method is relatively simple and gives products with the same composition and properties as those obtained by the pH and also the 50 per cent alcohol methods. © 1952, American Dairy Science Association. All rights reserved.