Preparation and properties of alpha S-casein from buffalo's milk

Buffalo alpha S-casein (alpha-sb) was found to be heterogenous; on starch gel-urea electrophoresis 4 electrophoretic components were detected. The alpha-sb-fraction was isolated by urea and alcohol fractionation. A preparation containing only the 2 main components was obtained by chromatography on DEAE-cellulose. Its amino acid pattern was different from that of cow alpha s1-casein. The fraction was also free of carbohydrate, cystine and cysteine. Buffalo alpha-sb-casein was less stable than cow alpha s-casein in solutions containing Ca, and the maximum stability of the alpha s-/k-casein complex occurred at a lower Ca concentration.