Interactions ofκ-Casein Components withαs1-andβ-Caseins
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چکیده
منابع مشابه
Antigenicity for Humans of Cow Milk Caseins, Casein Hydrolysate and Casein Hydrolysate Fractions
Nentwich I . , Szépfalusi Zs. , Kunz C. , Spuergin P. , Urbanek R.: Antigenicity for Humans of Cow Milk Caseins, Casein Hydrolysate and Casein Hydrolysate Fractions. Acta Vet. Brno 2004, 73: 291-298. Cow milk casein consists of several fractions each of which have different structure and differing antigenicity. The aim of the study was to investigate the capacity of cow milk casein, casein frac...
متن کاملStudies on casein. 2. The action of phosphatases on caseins and low-molecular-weight phosphates.
1. An improved method for the preparation of phosphoprotein phosphatase from ox spleen is described. The enzyme was purified 60-fold with a yield of 21 %. 2. The enzyme preparation was free from proteolytic activity and had no action on fl-glycerol phosphate. 3. The enzyme was active on caseins, phenyl phosphate and inorganic pyrophosphate. Hence it cannot be described as a specific phosphoprot...
متن کاملCasein kinase activity in rat mammary gland Golgi vesicles. Phosphorylation of endogenous caseins.
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...
متن کاملCaseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition.
The antioxidant activity of caseins and casein-derived peptides was evaluated by using three free radical producing reactions-the lipoxygenase- and AAPH-catalyzed oxidation of linoleic acid and the hemoglobin-catalyzed oxidation of linoleic acid hydroperoxide. Caseins and casein-derived peptides were able to inhibit enzymatic and nonenzymatic lipid peroxidation, suggesting they were preferred t...
متن کاملThe Lactose-Casein (Maillard) Browning System: Volatile Components
Over 40 new compounds were isolated and identified from a cold-finger molecular distillate obtained from a dichloromethane extract of a lactose-casein browning system, in connection with studies on off-flavor development in dairy products. These compounds consist of 15 C-5 to C-14 furanics, five pyrazines, three pyrroles, three lactones, 2-acetylpyridine, acrolein, cyclopentanone, 2-methyltetra...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1979
ISSN: 0002-1369
DOI: 10.1080/00021369.1979.10863609