The formation and structure of some proteose-peptone components
- 1 April 1979
- journal article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 46 (2) , 215-218
- https://doi.org/10.1017/s0022029900017064
Abstract
SUMMARY Two constituents of the proteose-peptone fraction of bovine milk have been isolated and characterized. Component 5 (PP5) has been shown to represent residues 1–105 and 1–107 of the β-casein amino acid sequence, while component 8-fast (PP8F) corresponds to residues 1–28 of β-casein. Thus, these proteose-peptones represent the N-terminal portions of the β-casein molecule, produced by proteolytic cleavages which form the γ1-, γ2- and γ3-caseins from the C-terminal part. The continuing formation of the total proteose-peptone fraction, PP5, PP8F and the γ-caseins during storage of raw milk at 18 or 37 °C has also been demonstratedKeywords
This publication has 2 references indexed in Scilit:
- Nomenclature of the Proteins of Cow's Milk: Fourth RevisionJournal of Dairy Science, 1976
- Microdetermination of PhosphorusAnalytical Chemistry, 1956