Section 1
Chapter 120

Inhibition of casein proteolysis by a heat-induced kappa -casein/ beta -lactoglobulin complex

Dziuba, J.

Zeszyty Naukowe Akademii Rolniczo Technicznej w Olsztynie (137, Technologia Zywnosci 4): 65-75


Accession: 000119348

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The kinetics of casein proteolysis were studied using as enzymes (i) crystalline chymosin, (ii) crystalline pepsin, and (iii) purified Pronase (from Streptomyces griseus) and as substrates dilutions of a solution of 4% casein and 1% whey proteins at pH 6.6 or 5.5 containing 0.5, 1.0, 1.5, 2.0 or 2.5% casein, either not heated or heated to 72 deg C for 15 s or to 85 deg C for 15 s. In general proteolysis, casein affinities and proteolytic activities were in the order (iii) > (ii) > (i), but the order was reversed in specific proteolysis ( kappa -casein hydrolysis).

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