Isolation and Identification of β-Casein A1-4P and β-Casein A2-4P in Commercial Caseinates

Caseinate contained two modified β-casein (β-CN) fractions that together represented from 5 to 27% of the total β-CN depending on the type of caseinate analyzed (sodium, calcium, or potassium). Mass spectroscopy showed that the modified β-CN fractions had molecular weights of 23 940 ± 3 and 23 904 ±...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1998-01, Vol.46 (1), p.77-83
Hauptverfasser:	Ward, Loren S, Bastian, Eric D
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts BETA-CASEIN GENETIC VARIANTS Biological and medical sciences BULK MILK CALCIUM CASEINATE CASEIN CASEINA CASEINATE CASEINATES CASEINATOS CASEINE CHEMICAL REACTIONS DEPHOSPHORYLATION ESPECTROMETRIA ESTERASAS ESTERASE ESTERASES Food industries FRACCIONAMIENTO FRACTIONATION FRACTIONNEMENT Fundamental and applied biological sciences. Psychology HIDROLISIS HYDROLYSE HYDROLYSIS IDENTIFICACION IDENTIFICATION LAIT LECHE MILK MOLECULAR WEIGHT PESO MOLECULAR PHOSPHORIC MONOESTER HYDROLASES POIDS MOLECULAIRE REACCIONES QUIMICAS REACTION CHIMIQUE SODIUM CASEINATE SPECTRAL ANALYSIS SPECTROMETRIE SPECTROMETRY
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