The chemical and immunological properties of phosphorylated proteins

The natural phosphoproteins such as casein and ovovitellin offer much of interest, chemically and immunologically, and many investigators have studied both these and artificially phosphorylated proteins, to determine how the phosphate groups are linked to the protein molecule; comparisons of the chemical properties of both types of protein have also been made by several workers. Phosphoryl chloride was used as phosphorylating agent by These methods were modified by Rimington described the preparation and properties of phos- phorylated proteins prepared from casein, denatured serum globulin and dephosphorized casein.