Casein kinase, which catalyzes the transfer of the terminal phosphate of ATP to dephosphorylated caseins, was prepared from homogenates of lactating bovine mammary tissue by differential centrifugation, followed by extraction of the 66,000 x g particulate fraction with Triton X-100. The enzyme required divalent cations and showed comparable activities with 15 mu Ca’+, 15 mu Mg2+, and 1 mu Mn2’....

Casein, the main protein in milk, is a viable source for natural emulsifiers, which are frequently utilized food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated characterized using X-ray diffraction (XRD), photoelectron spectroscopy (XPS) scanning electron microscopy (SEM). These methods gave extensive information regarding crystal structure, surfa...

Mice of inbred strains immunized with simple antigens can produce antibodies that share similar V regions, which result in serologic similarities called cross-reactive idiotypes (CRI). In this study, we considered the possibility that IgA-deficient humans, who are continuously immunized via the intestinal tract by dietary protein, might also produce antibodies sharing CRI. For this, anti-casein...

A Golgi vesicle preparation isolated from the mammary tissue of rats in mid-lactation has been shown to contain the caseins of rat milk. These proteins were phosphorylated when the Golgi vesicles were incubated in the presence of [gamma-32P]ATP. Although this phosphorylation occurred when the physical integrity of the vesicles was maintained, it was markedly increased when the membrane structur...

Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle be...

Recent advances in the field of protein chemistry have significantly enhanced our understanding of the possible intermediates that may occur during protein folding and unfolding. In particular, studies on alpha-lactalbumin have led to the theory that the molten globule state may be a possible intermediate in the folding of many proteins. The molten globule state is characterized by a somewhat c...

Studies have shown that timing of protein intake, leucine content, and speed of digestion significantly affect postprandial protein utilization. Our aim was to determine if one can spare lean body mass during energy restriction by varying the quality and the timing of protein intake. Obese volunteers followed a 6-wk restricted energy diet. Four groups were compared: casein pulse, casein spread,...