κ-casein is a glycosilated protein belonging to a family of phosphoproteins (αs1,β, αs2,κ) that represents the major protein component in mammalian milk. κ-casein plays an essential role in the case of micelle stabilization, determining the size and the specific biological function. In the present study, we report the characterization of the partial sequence of κ-casein promoter region in the I...

the purpose of this study was to investigate the effect of feeding dietary soy protein and soy protein supplemented with methionine on lipids and lipoproteins content of blood in wistar rats. sixteen male and 16 female wistar rats with the initial live weight of 116 ± 6.3 and 115.8 ± 6.8 grams respectively, were fed by the isocaloric and isonitrogenous diets containing casein (20%), soy protein...

in this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that beans had the highest emulsifying capacity. this property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. salt concentration of 0.5 m did not have a significant influence on emulsifying capacity but ...

Milk is composed of water, proteins, lipids, lactose, vit-amins, and minerals. More than 80% most mam-mals’ milk proteins are con-stituted by caseins. Casein a group they sub-divided into αs1-, αs2-, β- -casein families. Among these ca-sein families, -casein the second abundant pro-tein. Different mutations in cow gene led to 12 genetic variants common A1 A2. The A2 differ only at amino acid ...