Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Buffalo alpha S0-casein: isolation and characterization.

P Petrilli, L Chianese, F Addeo

    The Journal of Dairy Research
    |April 1, 1979
    PubMed
    Summary
    This summary is machine-generated.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Hot topic: Gene duplication at the α-lactalbumin locus: finding the evidence in water buffalo (Bubalus bubalus L.).

    Journal of dairy science·2010
    Same author

    Short communication: molecular genetic characterization of ovine alpha(S1)-casein allele H caused by alternative splicing.

    Journal of dairy science·2010
    Same author

    Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index.

    Journal of food science·2009
    Same author

    Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk.

    Journal of dairy science·2009
    Same author

    Protective effect of yogurt extract on dental enamel demineralization in vitro.

    Australian dental journal·2009
    Same author

    Detection of pH 4.6 insoluble beta-lactoglobulin in heat-treated milk and Mozzarella cheese.

    Journal of agricultural and food chemistry·2008
    Same journal

    System analysis of technical solutions for stabilisation of electric drives in milk production under conditions of energy instability.

    The Journal of dairy research·2026
    Same journal

    Exploring research dynamics in pasture-based automatic milking systems: a bibliometric approach.

    The Journal of dairy research·2026
    Same journal

    Behavioural responses of pubertal Murrah buffalo heifers to bull bio-stimulation during the peri-oestrous period.

    The Journal of dairy research·2026
    Same journal

    Probiotic yoghurt bars: exploring gelatine concentration effects on chemical composition, rheological and textural properties.

    The Journal of dairy research·2026
    Same journal

    Review: fungal feed additives for dairy cattle: fermented fad or filamentous fortune?

    The Journal of dairy research·2026
    Same journal

    Impact of suboptimal chlorine-free cleaning practices on the bacterial quality of milk produced on commercial dairy farms.

    The Journal of dairy research·2026
    See all related articles

    Researchers developed a method to isolate alpha S0-casein and alpha S1-casein fractions from buffalo casein. The study details the amino acid composition and phosphorus content of alpha S0-casein, comparing it to other alphaS-caseins.

    Area of Science:

    • Dairy Science
    • Biochemistry
    • Protein Chemistry

    Background:

    • Caseins are the primary proteins in milk.
    • Alpha-caseins (αS-caseins) are a major subclass of caseins with important functional properties.
    • Buffalo milk casein is a potential source for unique protein fractions.

    Purpose of the Study:

    • To describe a method for preparing alpha S0-casein from buffalo casein.
    • To describe a method for preparing alpha S1-casein fractions 1 and 2 from buffalo casein.
    • To determine and compare the amino acid composition and phosphorus content of buffalo alpha S0-casein with other alphaS-caseins.

    Main Methods:

    • Fractionation of buffalo casein.
    • Isolation of specific casein fractions (alpha S0-casein, alpha S1-casein fractions 1 and 2).

    Related Experiment Videos

  • Amino acid analysis.
  • Phosphorus content determination.

    • Main Results:

    • A method for the preparation of alpha S0-casein from buffalo casein was established.
    • A method for the preparation of alpha S1-casein fractions 1 and 2 from buffalo casein was established.
    • Amino acid composition and phosphorus content of buffalo alpha S0-casein were determined and compared to other alphaS-caseins.

    Conclusions:

    • The study successfully outlines preparation methods for specific buffalo casein fractions.
    • The characterization of buffalo alpha S0-casein provides valuable data for comparative protein studies.
    • This research contributes to understanding the diversity of casein structures and compositions.