INFLUENCE OF CASEIN FRACTIONS, THEIR PEPTIDES ON QUALITY OF ICFXTtEAM
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Date
2009
Authors
SHILPA, V
Journal Title
Journal ISSN
Volume Title
Publisher
Karnataka Veterinary Animal And Fisheries Sciences University, Bidar
Abstract
Milk proteins are one of the well characterized and most widely consumed human food proteins. Milk proteins mainly fall into two categories as soluble and insoluble proteins based on their solubility at pH 4.6. Caseins are insoluble proteins whereas whey proteins are soluble. Approximately 80% of the protein in bovine milk is caseins, composed of atleast 3 fractions designated as a casein, |i casein and k- casein in order of their decreasing mobility in an electric field.