In this study, we describe the characterization of microbial Transglutaminase -modified casein using a combination of immunological and proteomic techniques. Using 5-(biotinamido)pentylamine as an acyl acceptor probe, three Q residues of β-casein and one of αs1-casein were found to participate as acyl donors. However, no Q-residues were involved in network formation with κ-casein or αs2-casein....

The 5’-flanking regions (promoters) of the bovine αs1-, αs2and β-casein genes were analysed for DNA sequence variants using PCR/RFLP in Polish Red (PR) and Black-and-White (BW) cattle. The polymorphic sites occurred at positions –1084 and –186 in the promoter region of the αs2-casein gene and at –728 and –109 in the αs1and β-casein genes, respectively. These polymorphic sites were located withi...

Transgenic animals have become important tools for the production of therapeutic proteins in the domestic animal. Production efficiencies of transgenic animals by conventional methods as microinjection and retrovirus vector methods are low, and the foreign gene expression levels are also low because of their random integration in the host genome. In this study, we investigated the homologous re...

this study investigated the effect of season (wet and dry) on milk composition of the dromedary camel (camelus dromedarius). milk samples representing the wet and dry seasons were analyzed for total solids (ts), fat (f), solids-non-fat (snf), ash, crude protein (cp), nitrogen soluble at ph 4.6 (sn), mineral content (mc) and casein fraction (cnf). camel milk had higher (p<0.05) fat content in th...

VÍTKOVÁ M., RAUCH P., FUKAL L. (2002): Optimisation of indirect competitive ELISAs of α-, β-, and κ-caseins for the recognition of thermal and proteolytic treatment of milk and milk products. Czech J. Food Sci., 20: 53–62. Polyclonal antibodies were raised against six immunogens (three native and three thermally treated casein fractions: α+β-casein, κ-casein and whole casein). Using these antib...

Foods that have a low glycaemic index or foods that contain slowly digestible starch are beneficial in controlling fluctuations in blood glucose and insulin levels. The study hypothesis is that gelatinisation of starch in structured casein networks provides a method for decreasing the digestion rate of the starch and, hence, minimising postprandial glucose fluctuations. This study examined the ...

A variety of proteins contributes greatly to the unique nutritional and functional quality of dairy cow milk. Particularly, milk casein content and composition have substantial influence on the processing capabilities. In the present study, milk of 23 multiparous Holstein-Friesian cows, grouped as high(3.49 ± 0.05%; n = 11) and low-protein (3.03 ± 0.05%; n = 12) cows, was sampled approximately ...

We investigated the combined effects of microbial transglutaminase (MTGase, 7.0 units/mL) and microwave irradiation (MI) on the polymerization of milk proteins at 30 °C for 3 h. The addition of MTGase caused the milk proteins to become polymerized, which resulted in the formation of components with a higher molecular-weight (>130 kDa). SDS-PAGE analysis revealed reductions in the protein conten...

The self-assembly of β-casein and lysozyme, a linear and a globular protein with isoelectric point of pH 5.0 and 10.7, respectively, was studied. Polydisperse electrostatic complex micelles formed when mixing β-casein and lysozyme aqueous solutions. After the micelle solution was heated, lysozyme gelated and β-casein was trapped in the gel, producing narrowly dispersed nanoparticles. The nanopa...

κ-casein is a glycosilated protein belonging to a family of phosphoproteins (αs1,β, αs2,κ) that represents the major protein component in mammalian milk. κ-casein plays an essential role in the case of micelle stabilization, determining the size and the specific biological function. In the present study, we report the characterization of the partial sequence of κ-casein promoter region in the I...