HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Whitney, E. McL. Search for Related Content PubMed Articles by Whitney, E. McL.

The Minor Proteins of Bovine Milk

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

To summarize the state of knowledge concerning the minor proteins of bovine milk, it can be observed that:

1. The following proteins have been adequately shown to be native constituents of milk, prepared in crystalline, or very pure form, and some knowledge is available concerning their composition, structure, and properties: xanthine oxidase, lactoperoxidase, alkaline phosphatase, and trypsin inhibitor.
   
2. The following proteins have been adequately shown to be native constituents of milk and some knowledge is available concerning their properties: protease, amylases, lipases, and lactenins I and II.
   
3. The following proteins have been shown to be present in milk and have been prepared in a crystalline or concentrated form, although they still appear to be heterogenous and some question exists as to their origin: -casein, and a red protein.
   
4. The following proteins have been shown to be present in milk, but a question exists as to their origin, and they have not been adequately purified f or characterizations: the lactose-destroying enzymes, aldolase, catalase, copper protein, -proteose, and sunlight-flavor precursor.
   

That much more information is needed is obvious.