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The action of rennin on K-casein obtained from the milk of an individual cow was investigated. Polyacrylamide-gel electrophoresis at pH 9.2 indicated the presence of two major components in reduced pard-K-casein. The amino acid compositions of K-casein, para-K-easein, and the glycomacropeptide were compared.
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Kalan et al. (1965) studied this question.
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