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Milk protein and their antigenicity
2006The main elements of milk proteins can be summarized as follows: variable phosphorylation degree of the four caseins, variable glycosylation of ?-CN and ?-La, frequent presence of casein peptides generated by the action of endogenous and bacterial enzymes, wide molecular mass range whey proteins, easy thermodenaturation of whey proteins.
CAIRA S +6 more
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Comparative Aspects of Milk Proteins
Canadian Institute of Food Science and Technology Journal, 1979SUMMARYThe current status of knowlege of the major proteins of milks of various species is evaluated. Most of the non-bovine milk proteins are homologous with the recognized families of those ofBos taurus, αs1-caseins, αs2-caseins, β-caseins, K-caseins, β-lactoglobulins, and α-lactalbumins, each family representing a separate genetic locus specific to ...
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Processing technologies for improved digestibility of milk proteins
Trends in Food Science and Technology, 2021Zuhaib F Bhat, James Morton, Hina Bhat
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Fractionation of milk proteins
Biochemical Society Transactions, 1990W J, Donnelly, R K, Mehra
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Cow's milk proteins in human milk.
Journal of biological regulators and homeostatic agents, 2013Cow's milk proteins (CMPs) are among the best characterized food allergens. Cow's milk contains more than twenty five different proteins, but only whey proteins alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin (BSA), and lactoferrin, as well as the four caseins, have been identified as allergens.
A, Coscia +8 more
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Binding of carotenoids to milk proteins: Why and how
Trends in Food Science and Technology, 2021Raphaela Mantovani +2 more
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Milk Proteins: Nutritional Quality of Milk Proteins
2011A. Malet, A. Blais, D. Tomé
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Preparation of Recombinant Proteins in Milk
2004Using transgenic animals as the source of recombinant proteins has several specific advantages. Large amounts of proteins can be obtained, essentially from milk. These proteins are often properly processed. They are in a number of cases correctly folded, assembled, cleaved, glycosylated, gamma-carboxylated, and so on.
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Succinylation of milk proteins: Influence on micronutrient binding and functional indices
Trends in Food Science and Technology, 2020Naveen Kumar +2 more
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