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Journal of Dairy Science Vol. 50 No. 11 1738-1743
© 1967 by American Dairy Science Association ®
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Action of Heat on Cow {kappa}-Casein. Heat Caseino-Glycopeptide1

C. Alais, N. Kiger and P. Jollès

Dairy Department, University of Nancy and Department of Biochemistry, Faculty of Sciences, University of Paris, France

ABSTRACT

The main casein components were somewhat degraded when sterilized. The hydrolytic action of heat is not the same as that of rennin. However, for {kappa}-casein, the actions of rennin and of heat (120 C—20 min) seem to be similar. A heat caseino-glycopeptide was isolated and it had nearly the same amino acid composition as the rennin caseino-glycopeptide. These data again suggest the existence of a very labile linkage in {kappa}-casein which was easily split by different procedures.

FOOTNOTES

1 Seventeenth communication on caseins.






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Copyright © 1967 by the American Dairy Science Association ®.