Purification and properties of a major casein component of rat milk

Chromatographic and electrophoretic methods used for analysis of milk proteins

Current knowledge of milk proteins and their behavior in dairy foods is based on early applications of chromatography and electrophoresis. Electrophoretic identification of the number and genetic variety of milk proteins inaugurated a research effort in which chromatographic techniques were successfully applied to the isolation of each milk protein, thus facilitating the characterization and further study of milk and dairy products. This review focuses on recent applications of chromatography for separations and analysis and on analytical applications of electrophoresis.

Calcium-ion and calmodulin-dependent kappa-casein kinase in rat mammary acini

A Ca2+- and calmodulin-dependent casein kinase specific for dephosphorylated bovine kappa-casein was identified in a microsomal fraction of mammary acini prepared from rats in late lactation. This phosphorylation has an absolute requirement for Mg2+ for either the basal or the Ca2+- and calmodulin-dependent activity. One-half of the maximal stimulation is achieved at a calmodulin concentration of 204nM in the presence of Ca2+. The Ca2+- and calmodulin-dependent kinase activity (but not the basal activity) is inhibited by trifluoperazine. The casein kinase is associated with a microsomal fraction enriched in markers for plasma membrane and Golgi (5'-nucleotidase and galactosyltransferase respectively). The activity of this casein kinase remains relatively constant throughout lactation, but declines dramatically in 24h when rats are removed from their pups. This activity may represent the physiological activity responsible in part or whole for kappa-casein phosphorylation occurring before micelle formation and milk secretion.

Purification and characterization of four components of rat caseins

Rat casein components (C1-, C3A-, C3B- and C4-casein) were extensively purified from rat milk, and the properties of these proteins were compared with those of other caseins including rat C2-casein. C1-casein was precipitated by a low concentration of CaCl2 (1.5 mM). Both C3A- and C3B-casein were less sensitive to Ca2+ than were C1- and C2-casein, and the presence of 20 mM CaCl2 was required at 37 degrees C for their precipitation. C4-casein was absolutely insensitive to Ca2+. This protein exhibited the ability to stabilize all of the other rat casein components against Ca2+-dependent precipitation. In addition, C4-casein contained sialic acid, galactose and N-acetylgalactosamine. Therefore, C4-casein appears to be a bovine kappa-casein-like protein.