The milk protein genotype of a mammary gland tissue that was used to generate a cDNA library at the University of California, Davis was typed by PAGE. Casein and whey proteins were extracted from the mammary tissue and typed utilizing fast mini-gel procedures that provide excellent resolution of the milk proteins. The genotype of the mammary tissue was classified as kappa-casein AB, beta-casein A2A1, alpha s1-casein BB, beta-lactoglobulin AA, and alpha-lactalbumin BB. The genes kappa-casein A, beta-casein A2, beta-lactoglobulin A, and alpha-lactalbumin B that have been cloned from this cDNA library coincide with those in the above tissue genotype with the exception of the recently reported cloning of the alpha s1-casein A gene. The gene frequencies for the casein genetic variants for three breeds of dairy cattle is presented and discussed in relation to the low frequency (.3%) of the alpha s1-casein A in the population.
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http://dx.doi.org/10.3168/jds.S0022-0302(89)79477-7 | DOI Listing |
JDS Commun
January 2025
Nutrition, Dietetics and Food Sciences Department, Utah State University, Logan, UT 84322.
The amount of colloidal calcium phosphate (CCP) complex associated with caseins (insoluble [INSOL] Ca) determines the body, texture, flavor, and breakdown of cheese constituents during aging. The continuous pH decline during cheesemaking because of lactic acid fermentation results in solubilization of INSOL Ca. Measuring INSOL Ca in such a dynamic and wide range pH system (6.
View Article and Find Full Text PDFMicroorganisms
January 2025
Institute of Food Science and Biotechnology, Department of Bioprocess Engineering, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
Background: Cow's milk represents an important protein source. Here, especially casein proteins are important components, which might be a promising source of alternative protein production by microbial expression systems. Nevertheless, caseins are difficult-to-produce proteins, making heterologous production challenging.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science, Southwest University, Chongqing 400715, PR China. Electronic address:
This study applied high hydrostatic pressure (HHP) treatment to buffalo milk casein to assess the influence of different pressure levels on its structural characteristics, physicochemical properties, and functional properties. The results showed that although HHP had no marked impact on the zeta potential and secondary structure, it altered the protein's spatial structure (primarily its tertiary structure), and improved dispersion properties (such as particle size, solubility, and turbidity), as well as foaming properties. Additionally, HHP improved the antioxidant activity and antibacterial activity against Escherichia coli.
View Article and Find Full Text PDFFood Res Int
February 2025
Department of Agriculture, University of Naples "Federico II", 80055 Portici, Italy.
β-Casomorphins (BCMs), food-associated peptides resulting from the proteolytic cleavage of β-casein (β-CN), have been widely investigated for their opioid-like activity. This research aimed to identify the presence of BCM7, BCM6, and BCM5 in different bovine milk-deriving blue cheese types and to describe the intricate mechanisms behind their formation, focusing on their origin from cheese with β-CN A1 and A2 variants. Using nanoLC-ESI-Q-Orbitrap-MS/MS and advanced computational tools, we explored the peptidomes of Bleu d'Auvergne, Gorgonzola, Stilton, and Bergader blue cheeses from milk containing both β-CN A1 and A2 variants.
View Article and Find Full Text PDFFood Res Int
February 2025
Université de Lille, UMRT 1158 BioEcoAgro, F-59000 Lille, France. Electronic address:
Besides their nutritional role, proteins are recognized for their ability to regulate both short- and long-term energy homeostasis. However, studies investigating the effects of proteins based on their quality and origin remain limited and often lack comparability. Nonetheless, existing research consistently underscores the influence of proteins on food intake regulation.
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