The effect of the modification of arginine side chains in casein on the coagulation of rennin-altered casein
- 1 June 1970
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 37 (2) , 187-192
- https://doi.org/10.1017/s0022029900013224
Abstract
Summary The modification of arginine residues in casein by treatment with glyoxal at pH 8·6 resulted in an inhibition of the coagulation of rennin-treated casein. The effective residues are on the κ-casein fraction and inhibition of coagulation was complete when about 1·5 residues of arginine/mole of κ-casein had been altered. It is suggested that the arginine forms part of a positively charged region that also includes lysine and histidine residues, and that this region is important in the coagulation of the casein.Keywords
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