Composition of the Caseins of Buffalo and Cow Milk
Open Access
- 1 January 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (1) , 13-18
- https://doi.org/10.3168/jds.s0022-0302(64)88574-x
Abstract
The amino-acid composition and rates of proteolysis by pro-teolytic enzymes of caseins from buffalo and cow milk were studied. Both caseins were indentical in amino-acid composition (qualitatively and quantitatively) as analyzed by paper chromatography. The rates of proteolysis with either pepsin, trypsin, papain or pancreatic homogenate of buffalo casein were slower than cow casein. A peptide from peptic digestion of both caseins has a similar composition.This publication has 15 references indexed in Scilit:
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