Abstract Food components possessing zinc ligands can be used to inhibit zinc-dependent enzymes. In this study, zinc-binding peptides were derived from whey protein hydrolysates, and their ultrafiltration (> 1 < kDa) fractions, produced with Esperase (WPH-Esp), Everlase Savinase. Immobilized metal affinity chromatography (IMAC-Zn 2+ ) increased the capacity of peptide fraction (83%) when c...

Wróblewska B., Kaliszewska A. (2012): Cow’s milk proteins immunoreactivity and allergenicity in processed food. Czech J. Food Sci., 30: 211–219. The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophor...

αS2-Casein (αS2-CN) comprises up to 10% of the casein fraction in bovine milk. The role of αS2-CN in casein micelles has not been studied in detail in part because of a lack of structural information on the molecule. Interest in the utilization of this molecule in dairy products and nutrition has been renewed by work in 3 areas: biological activity via potentially biologically active peptides, ...