The different types of P in modified caseins and the role of P in casein interactions were studied using 31P nuclear magnetic resonance spectroscopy of whole casein with reduced or elevated P concentrations and using Fourier transform infrared spectroscopy of whole casein with elevated P concentrations. Bovine whole casein (5.7 mmol of P/mmol of casein, 100% P) was either enzymatically dephosph...

Differences in clotting between human and cow's milk in the stomachs of infants are discussed . Gastric pH, after ingesting milk, of an infant up to 6 months of age stays at a pH range of 4-5, near the isoelec tric point of casein, and never reaches the value of 2, which is found in adults. Pepsin C (or gastricsin) can hydrolyze proteins at this pH range. Gastric emptying time is shorter with h...

Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat (6.82%±0.04%), solid-not-fat (11.24%±0.02%), total solids (18.05%±0.05%), protein (5.15%±0.06%) and casein (...

The present investigation was carried out to evaluate anticancer activity of cow, goat, sheep, mare, donkey and camel milks and their casein and whey proteins against MCF7 cell line. The structure-based properties of the casein proteins were also investigated, using bioinformatics tools to find explanation for their antitumor activities. The effect of different milks and their casein and whey p...

Flavour development in dairy fermentations, most notably cheeses, results from a series of (bio)chemical processes in which the starter cultures provide the enzymes. Particularly the enzymatic degradation of proteins (caseins) leads to the formation of key-flavour components, which contribute to the sensory perception of dairy products. More specifically, caseins are degraded into peptides and ...

A preparative isoelectric focusing (IEF) method was applied to separate skim milk proteins using the Rotofor device in a pH 3-10 gradient containing 4 M urealI % triton X-I 00. Each ofthe 20 fractions obtainedfrom the Rotofor device was then analyzed by polyacrylamide gel electrophoresis (PAGE). Both ureaPAGE and SDS-PAGE were used to separate purified caseins and skim milk resulting in compara...

The present investigation was carried out to evaluate anticancer activity of cow, goat, sheep, mare, donkey and camel milks and their casein and whey proteins against MCF7 cell line. The structure-based properties of the casein proteins were also investigated, using bioinformatics tools to find explanation for their antitumor activities. The effect of different milks and their casein and whey p...

The influence of Ca and Mg addition on the secondary structure ?S1-, ?S2-, ?- ?-CN in solutions individual binary mixtures caseins was investigated using FTIR spectroscopy. Both their mixtures, resulted increase ?-sheet structures decrease triple helices turns, implying binding cations to similar sites. Binding with phosphoseryl clusters loop-helix-loop motifs explained reduction helical elemen...

Methods b-Lactoglobulin, whole casein and its four different fractions, i.e. as1-, as2-, band -caseins, were isolated from raw CM and GM. Purified b-caseins were subjected to a mild proteolysis by plasmin which generated 3 peptides, i.e. f(1-28), f(29-107) and f(108-207/9). Synthetic peptides partially recovering the N-terminal f(29107) part of the caprine b-casein were also produced. Immunorea...

Introduction In recent years, milk constituents have become recognized as functional foods, suggesting their use has a direct and measurable effect on health outcomes.1 Whey, a by-product of cheese and curd manufacturing, was once considered a waste product. The recognition of whey as a functional food with nutritional applications has elevated whey to a co-product in the manufacturing of chees...