BACKGROUND Casein is the main proteinaceous component of milk and has made us interest due to its wide applications in the food, drug, and cosmetic industries as well as to its importance as an investigation material for elucidating essential questions regarding the protein chemistry. Enzymatic hydrolysis is an important method commonly used in the modification of protein structure in order to ...

more than 80% of the total milk protein contains caseins that are to forms α-s1, α-s2, β-casein and kappa casein. kappa casein is smaller than other milk proteins but due to have a role in size and stability of micelles. the present study describes polymorphism of kappa casein gene. this is the first study of kappa casein gene polymorphism in najdi cattle of iran. we used the polymerase chain r...

Regulation of milk protein gene expression by lactogenic hormones (prolactin and glucocorticoids) provides an attractive model for studying the mechanisms by which protein and steroid hormones synergistically regulate gene expression. β-Casein is one of the major milk proteins and its expression in mammary epithelial cells is stimulated by lactogenic hormones. The signal transducer and activato...

Cow milk protein allergy (CMPA) is the most common childhood food allergy, which can sometimes persist or can newly develop in adulthood with severe symptoms. CMPA's treatment is complete dietary avoidance of milk proteins. To achieve this task, patients have to be aware of milk proteins found as "hidden allergens" in food commodities. In regard to milk proteins, it has been reported that aller...

In this study, we report differences in the observed gliding speed of microtubules dependent on the choice of bovine casein used as a surface passivator. We observed differences in both speed and support of microtubules in each of the assays. Whole casein, comprised of α(s1), α(s2), β, and κ casein, supported motility and averaged speeds of 966±7 nm/s. Alpha casein can be purchased as a combina...

The chitosan-induced coacervation of milk proteins was investigated using a proteomic approach. The addition of 0.8% chitosan to milk caused the milk proteins to coacervate after a 1 h incubation period. Approximately 86% of the milk proteins were present in the milk pellet fraction (MPF), and the protein concentration of the milk supernatant fraction (MSF) decreased from 29.4±0.2 to 4.2±0.6 mg...

Ex vivo digestion of proteins and fat in Red Chittagong Cattle milk from Bangladesh was carried out using human gastrointestinal enzymes. This was done to investigate the protein digestion in this bovine breed's milk with an especial focus on the degradation of the allergenic milk proteins; αs1-casein and β-lactoglobulin and also to record the generation of peptides. Lipolysis of the milk fat a...

Dairy fouling is a ubiquitous problem in food processing, however, the mechanism not fully understood and investigations arose mainly from experiments with model systems that contained only whey proteins, typically reconstituted protein isolate powder (WPI). The effect of casein on has been rarely considered despite it major component milk proteins. To fill this gap, protein-based fluids contai...

The most widespread method applied for standardization of milk protein in cheese production isultrafiltration. In the current study, pasteurized, unhomogenized whole milk was ultrafiltered with APVultrafiltration system, 51 spiral wound, polysulfone membrane with 20000 Da molecular weight cut off (DDS,Nakskov, Denmark) at 50 ˚C, such that the pressure difference between the two sides of membran...