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The formation and structure of some proteose-peptone components

  • Anthony T. Andrews (a1)
Summary

Two constituents of the proteose-peptone fraction of bovine milk have been isolated and characterized. Component 5 (PP5) has been shown to represent residues 1–105 and 1–107 of the β-casein amino acid sequence, while component 8-fast (PP8F) corresponds to residues 1–28 of β-casein. Thus, these proteose-peptones represent the N-terminal portions of the β-casein molecule, produced by proteolytic cleavages which form the γ1-, γ2- and γ3-caseins from the C-terminal part. The continuing formation of the total proteose-peptone fraction, PP5, PP8F and the γ-caseins during storage of raw milk at 18 or 37 °C has also been demonstrated

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Chen, P. S., Toribara, T. Y. & Warner, H. (1956). Analytical Chemistry 28, 1756.
Whitney, R. Mcl., Bbunner, J. R., Ebner, K. E., Farrell, H. M., Josephson, R. V., Morr, C. V. & Swaisgood, H. E. (1976). Journal of Dairy Science 59, 795
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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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