Covalent bonds formed in proteins during milk sterilization: studies on caseins and casein peptides
- 1 April 1979
- journal article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 46 (2) , 393-396
- https://doi.org/10.1017/s0022029900017386
Abstract
SUMMARY Formation of covalent bonds at milk sterilization temperatures was studied using caseins and casein peptides. At 120°C lysinoalanyl residues produced even at pH 7·0 were derived from intra-molecular interactions between phospho-serine and lysine; the conditions of formation were determined. It was also found that the formation of isopeptidic cross-links was significant with conditions more severe than those used for milk sterilization.Keywords
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