Fractionation and Some Properties of κ-Casein Variants

Schmidt, Daniel; Both, P.; Koning, P. J. de

doi:10.3168/jds.s0022-0302(66)87944-4

Cited by 37 publications

(8 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Its ability to stabilize ten times its weight of a.-casein agree well with results obtained by others (Zittle, 1961; Pepper and Thompson, 1963;Mackinlay and Wake, 1965;Schmidt et at., 1966;Woychik et at., 1966). Mu were stable during storage at -15°for 2 months or in urea solution at room temperature during 48 hr.…”

supporting

confidence: 91%

“…Others report contents of 2.4% (Alais and Jolles, 1961), 2.5% (Thompson and Pepper, 1962), 2.3% (Marier etal., 1963), and 12.1-2.6% (Schmidt et al, 1966).…”

mentioning

confidence: 95%

“…The method followed Wake and Baldwin (1961) using 6.7 m urea and 4.8% Cyanogum 41 gelling agent (Fisher Scientific Co.). «-Casein yields a streak near the origin (Wake and Baldwin, 1961) but after reduction a series of discrete bands is obtained ; Woychik, 1964;Neelin, 1964;Schmidt, 1964). The former is a covalent polymer pattern and the latter is a monomer pattern.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Micelle-forming characteristics of monomeric and covalent polymeric .kappa.-caseins

Talbot¹,

Waugh²

1970

Biochemistry

View full text Add to dashboard Cite

supporting

confidence: 91%

“…Others report contents of 2.4% (Alais and Jolles, 1961), 2.5% (Thompson and Pepper, 1962), 2.3% (Marier etal., 1963), and 12.1-2.6% (Schmidt et al, 1966).…”

mentioning

confidence: 95%

mentioning

confidence: 99%

See 1 more Smart Citation

Micelle-forming characteristics of monomeric and covalent polymeric .kappa.-caseins

Talbot¹,

Waugh²

1970

Biochemistry

View full text Add to dashboard Cite

“…MnCI2 was omitted and 0.202 nmol of CMP-N-acetyl- [4,5,6,7,8,9-'4C]sialic acid (50 nCi) and asialo K-casein was added instead of UDP-GaINAc and native K-casein. Controls were run without asialo K-casein.…”

Section: Methodsmentioning

confidence: 99%

Post-translational Modification of κ-Casein in the Golgi Apparatus of Mid-lactating Mammary Glands from Rat and Cow

Takeuchi¹,

Tsuda²,

Yoshikawa³

et al. 1984

Agricultural and Biological Chemistry

View full text Add to dashboard Cite

“…This can be attributed to the higher pH and decreased amounts of total and ionic calcium. The A variant of κ-casein contains one negatively charged residue more than the B variant (Schmidt et al, 1966). The extra negative charge in the casein macropeptide increases the electrostatic or steric repulsion between substrate and enzyme.…”

Section: 1: Introduction To Rennetingmentioning

confidence: 99%

Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates

Montella¹

View full text Add to dashboard Cite

Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates John William MontellaFor the first part of my thesis, the effects of filtration temperature and heat treatment on the compositional properties of whole milk Ultrafiltration retentate (UF) were studied.Ultrafiltration is primarily run at temperatures in the range of 50-55°C but more and more plants are starting to filter at refrigeration temperatures. In the ultrafiltration of milk, filtration temperature can affect the composition of the retentate by affecting the chemistry of milk components. The application of a pasteurization step can also affect the chemistry of milk components. There were two filtration temperatures used: 10°C and 50°C. The effect of stage in the filtration process in which the pasteurization step is applied (before UF vs. after UF) is also studied. The heat treatment used was a batch pasteurization treatment of 63°C for 30 minutes.The milk was concentrated to a Volume Concentration Ratio (VCR) of 3X through a 10,000 Molecular Weight Cut Off polysulfone membrane. Compositional analysis was performed on permeate and retentate. According to my results, there were significant treatment effects on the retention of true protein (both casein and whey protein nitrogen), total protein, non-casein nitrogen, minerals (including Ca) and pH of the retentate. The chemistry of the milk components were considered as possible reasons for these differences. The week of processing did not affect the results.For the second part, the effect of composition of the retentate on their viscosity and flow properties was observed. Rheological properties are very important in process design and for consumer acceptability. Flow and viscosity data was collected using a dynamic stress rheometer.v Three analytical temperatures were used during the rheological measurements: 10°C, 40°C, and 70°C. A shear rate of 500 s -1 was used for viscosity analysis. Flow properties were also observed using the same three temperatures. According to the results, all the retentate displayed shear thinning behavior and this behavior became more pronounced as the testing temperature increased. As the shear rate increased, there was a shear thickening effect that became more pronounced as temperature increased. There was a significant effect of treatment on the viscosities of the retentate. Compositional differences in the retentate are possible contributors to observed results. The week of processing had no effect on the results.For the final part, the effect of filtration temperature and heat treatment on rennet coagulation time of retentate was observed. A 22µl aliquot of chymosin was added to 100 ml of retentate heated to 30°C prior to analysis. Rennet coagulation time was monitored using a dynamic stress rheometer. The rennet coagulation time was recorded as the time at which the G' value reached 1 Pa. There was a significant effect of filtration temperature and heat treatment on the rennet coag...

show abstract

Fractionation and Some Properties of κ-Casein Variants

Cited by 37 publications

References 24 publications

Micelle-forming characteristics of monomeric and covalent polymeric .kappa.-caseins

Micelle-forming characteristics of monomeric and covalent polymeric .kappa.-caseins

Post-translational Modification of κ-Casein in the Golgi Apparatus of Mid-lactating Mammary Glands from Rat and Cow

Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates

Contact Info

Product

Resources

About