@article{oai:kpu.repo.nii.ac.jp:00004887,
 author = {三好, 正満 and Miyoshi, Masamitsu and 伊吹, 文男 and Ibuki, Fumio and 金森, 正雄 and Kanamori, Masao},
 journal = {京都府立大學學術報告. 農學, The scientific reports of Kyoto Prefectural University. Agriculture},
 month = {Oct},
 note = {3ないし4種類の方法で調製したκ-カゼインの不均一性を各種のゾーン電気泳動, DEAEセルロースクロマトグラフィー, セファロースゲルろ過, それに焦点電気泳動によって調べた。その結果, 調製法のいかんによらず全てのκ-カゼインの不均一性は高く, その不均一性は少なくとも2つの要因, すなわち分子の大きさと分子の電荷の不均一性に帰せられることが判明した。また, DEAEセカロースクロマトグラフィーの結果, κ-カゼインは少なくとも2成分に分画され, そのうちの1成分はパラκ-カゼイン様成分であった。この成分の存在は通常の電気泳動では認定し難く, 単なる不純物というよりはκ-カゼイン複合体の1成分と推定される。したがって, κ-カゼインの不均一性をもたらす具体的な原因としてランダムS-S結合以外にパラκ-カゼイン様成分の存在も挙げられよう。また, 尿素・硫酸法で調製したκ-カゼインが最も不均一性が低く, しかも分子が大きいこと, カルシュウム・エタノール法によるκ-カゼインはいくらか小さいユニットに解離しており, パラκ-カゼイン様成分を最も容易に遊離させることが判明した。, Heterogeneity of κ-casein prepared by various methods was investigated using disc electrophoresis, starch-agar gel electrophoresis, agarose gel electrophoresis, starch-agarose gel electrophoresis, DEAE cellulose chromatography, Sepharose 6B gel filtration and isoelectric focusing. Results suggest that all the κ-caseins, regardless of their preparative methods, were more or less heterogeneous and that the heterogeneity depends upon at least two factors; molecular size and charge. The result of DEAE cellulose chromatography shows that κ-casein could dissociate into two components one of which seemed to be a para-like κ-casein. The para-like κ-casein had been impossible to identify by standard starch gel electrophoresis or by disc electrophoresis. Therefore, it does not seem to be a simple impurity, but seems to be a component which forms a κ-casein complex. Although random S-S bonds have been thought to be a unique cause for the heterogeneity of κ-casein, variation in the amount of para-like κ-casein may be another cause. The little deviation in the concentration of para-like κ-casein seems to indicate that it was in the original milk and was not an artifact produced during preparation. It was also found that the κ-casein molecules were the largest and the least heterogeneous when prepared by the urea sulfuric acid method. On the other hand, κ-casein prepared by the calcium ethanol method seemed to be somewhat unfolded into smaller units and to release para-like κ-casein most easily.},
 pages = {120--127},
 title = {Studies on κ-Casein of Bovine Milk II : Heterogeneity of κ-casein (Agricultural Chemistry)},
 volume = {23},
 year = {1971},
 yomi = {ミヨシ, マサミツ and イブキ, フミオ and カナモリ, マサオ}
}