Leaf proteins from white clover have been separated into the two classes Fraction I and Fraction II, and the composition of each established by gel electrophoresis and analytical ultracentrifugation. Fractions I and II both produced strong foams over the pH range which exists in the rumen when bloat occurs. Foam production at pH 5.8 has been shown to cause surface denaturation of both Fraction I and Fraction TI proteins in extracts from both white and red clover.
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Jones et al. (1969) studied this question.
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