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Reductive methylation of lysine residues in casein

Published online by Cambridge University Press:  01 June 2009

N. F. Olson ,
T. Richardson  and
J. G. Zadow
N. F. Olson
Affiliation:
Department of Food Science, University of Wisconsin, Madison, Wisconsin, U.S.A.
T. Richardson
Affiliation:
Department of Food Science, University of Wisconsin, Madison, Wisconsin, U.S.A.
J. G. Zadow
Affiliation:
Department of Food Science, University of Wisconsin, Madison, Wisconsin, U.S.A.
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Summary

The effect of reductive methylation on the properties of αs-, β- and κ-caseins was studied using preparations of these proteins in which 20 or 60% of the lysyl residues had been reductively methylated. This modification appeared to affect the physicochemical properties of the protein to an insignificant extent and in particular, electrophoretic mobility, sensitivity to precipitation by Ca2+ and solubility of Ca salts of individual proteins were only slightly altered. The use of caseins which had been subjected to methylation with radioactive formaldehyde is suggested as a potentially valuable method for the study of protein interactions.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 1 , February 1978 , pp. 69 - 76
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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