Localisation of the prosthetic sugar groups of bovine colostrum kappa-casein.

The study of glycopeptides obtained after enzymic digestions of bovine colostrum kappa-caseinoglycopeptide obtained 15 minutes after calving, demonstrated the presence of two prosthetic sugar groups linked to threonine residues, instead of only one and up to 10 in the case of bovine (normal) and human caseinoglycopeptides, respectively. The secondary structure of bovine kappa-caseinoglycopeptide was reinvestigated.

[Influence of hydrothermic and enzymatic treatments on the nutritive value of Faba beans: in vitro study].

In order to improve the digestibility of the Faba bean flour an hydrothermic enzymic and fermentation treatment has been thought out (US patent 395 8015, Ets Ury, M. Gay). This study aims at stemming out the nutritionnal and structural repercusions of this treatment on the Faba proteins.

Cow kappa-casein: structure of the carbohydrate portion.

The detailed sugar sequences of the two main carbohydrate portions of cow kappa-casein were established by enzymic and chemical methods and by mass spectrometry. The sugar sequences correspond to widespread sugar parts occurring in many glycoproteins.

[Ultra-flash sterilization of fluid food by friction].

The ATAD process without heat exchange nor steam mixing allows the sterilization in a very short time. With milk, the sterility has been attained regularly at 140 degrees C/0,54 seconds. Only small changes occurred in nitrogen distribution.

Study on the composition of casein from individual human milks.

The study of the chemical composition and of the electrophoretograms of 21 different human whole casein samples confirms the presence of an important heterogeneity between the different samples. A very considerable variability of phosphorus and sugars contents and a correlation between the different sugars components of the casein have been demonstrated statistically. The study of 3 milk samples from the same woman showed a decrease of the amino-sugars of the casein after the birth.

[Cow's milk alkaline phospharase. II. Subunit structure, metalloproteic nature and kinetic parameters (author's transl)].

Alkaline phosphatase (EC 3.1.3.

[Denaturation and enzymatic proteolysis in vitro of protein fractions of soya flour].

Soya, in spite of its high nutritional value and moderate cost, possesses certain undesirable qualities which limit its use in animal and human nutrition. The amendment of these qualities has resulted in much work. In this study the effects of technological treatments on the properties of certain protein fractions capable of being produced industrially were observed.