STRUCTURAL AND PHYSICOCHEMICAL CHARACTERISTICS OF CASEIN

Yıl 2006, Cilt: 4 Sayı: 6, 11 - 14, 01.12.2006

Özge Duygu Okur Zeynep Güzel Seydim

Öz

Casein is a unique milk protein occurring as 80% of total protein in bovine milk. It mainly consists of αs1-, αs2-, β-, and κ-caseins possessing different properties. In this article structural characteristics of caseins were discussed.

Anahtar Kelimeler

Milk, protein, casein

Kazeinin Yapısal ve Fizikokimyasal Özellikleri

Öz

Kazein, inek sütünde toplam proteinin % 80 i olarak yer alan ve bünyesinde α -, α -, β- ve κ-olmak üzere farklı özelliklere sahip dört fragmentten oluşan kendine özgü yapısı ile çok özel bir proteindir. Bu makalede; kazeinin yapısı, özellikleri ile ilgili teoriler ve bu konudaki son gelişmeler anlatılmıştır.

Anahtar Kelimeler

Süt, protein, kazein

Kaynakça

• Bart, C.A., Schlimme, E., 1988. Milk Proteins: Nutritional, Clinical, Functinal and Technological Aspects, Springer-Verlag, New York.
• Cayot, P., Lorient, D., 1998. Structures et Technofunctiones des Proteines du Lait, Lavosier Techniques and Documentation, Paris.
• De Kruif, K.G., Holt, H., 2003. Casein micelle structure, functions and Volume 1, Academic Press, New York.
• McKenzie, H.A., 1971. Milk Proteins: Chemistry and Molecular Biology, Volume II, Academic press, New York.
• Üçüncü, M., 2005. Süt ve Mamulleri Teknolojisi. Ege Üniv. Ziraat Fak. Meta interaction. Pages 233-276 in Advanced Dairy Chemistry, vol. 1, Proteins, 3 edition, Fox, P.F., McSweeney, P.H.L., (eds), Kluwer Academic Plenum Publishers, New York.
• Basım, 571 s, İzmir. rd
• Walstra, P., Jenness, R., 1984. Dairy Chemistry and Physics. John Wiley and 4. Farrell Jr, H.M., Malin, E.L., Brown, E.M., Qi, P.X. 2006. Casein micelle Sons, New York.
• structure: What can be learned from milk synthesis and structural biology. Current Opinion in Colloid & Interface Science. Article in Press.
• Walstra, P., Geurts, T.J., Noomen, A., Jelma, A., Van Boekel, M.A.J.S., 1999. Dairy Technology: Principles of Milk Properties and Processes. Marcel Dekker, New York.
• Fox, P.F., 1982. Developments in Dairy Chemistry, Volume 1, Proteins, Applied Science Publishers, London.
• Fox, P.F., 1989. Proteolysis during cheese manufacture and ripening. Journal 25. Wong, N.P., 1988. Fundamentals of Dairy Chemistry, 3 edition, AVI of Dairy Science, 72, 13791400
• Fox, P.F., 1992. Advanced Dairy Chemistry, Volume 1, Proteins, Elsevier Applied Science Publishers, London
• Fox, P.F., McSweeney, P.L.H., 1996. Proteolysis in cheese during ripening. Food Reviews International, 12 (4), 457509.
• Fox, P.F., McSweeney, P.L H., 1998. Dairy Chemistry and Biochemistry, Chapman and Hall, London.
• Fox, P.F., McSweeney, P.L H., 2003. Advanced Dairy Chemistry, volume 1, Proteins, 3 edition, Kluwer Academic-Plenum Publishers, New York
• Fox, P.F., Kelly, A.L., 2004. Milk proteins: Technological aspects. Proceedings of International Dairy Symposium “Recent Developments in Dairy Science and Technology”, Guzel-Seydim, Z., Ekinci Kitiş, Y., Seydim, A.C., eds., p.17. Isparta, Turkey.
• Holt, C., 1992. Structure and properties of bovine casein micelles. Advanced Protein Chemistry, 43: 63-151.
• Holt, C., 1994. The biological function of casein. Pp.60-68 in Yearbook 1994, The Hannah Institute, Ayr, Scotland.
• Holt, C., Horne, D., 1996. The hairy casein micelle: evolution of the concept and its implications for dairy technology. Neth Milk Dairy J. 50: 85-111
• Horne, D., 1998. Casein interactions: casting light on Black Boxes, the structure in dairy products. International Dairy Journal, 8, 171-177.
• Horne, D., 2002. Milk Proteins. Caseins-micelle structure. In: Encyclopedia of Dairy Sciences, Roginski, R, Fuquay, J, Fox, P.F., (eds), pp. 1902-1909. Academic Press. London
• Horne, D.S., 2005. Casein micelle structure: Models and muddles. Current Opinion in Colloid and Interface Science. Article in press.
• Lesk, A. M., 2001. Introduction to Protein Architecture. The structural biology of proteins. Univ. of Cambridge. Oxford Univ. Press. pp. 347.
• Lopez-Fandino, R., 2006. High pressure-induced changes in milk proteins and possible applications in dairy technology. International Dairy Journal, 16(10), 1119-1131.
• McKenzie, H.A., 1970. Milk Proteins: Chemistry and Molecular Biology, Volume 1, Academic Press, New York.
• McKenzie, H.A., 1971. Milk Proteins: Chemistry and Molecular Biology Volume II, Academic press, New York.
• Üçüncü, M., 2005. Süt ve Mamulleri Teknolojisi. Ege Üniv. Ziraat Fak. Meta Basım, 571 s, İzmir.
• Walstra, P., Jenness, R., 1984. Dairy Chemistry and Physics. John Wiley and Sons, New York.
• Walstra, P., Geurts, T.J., Noomen, A., Jelma, A., Van Boekel, M.A.J.S., 1999. Dairy Technology: Principles of Milk Properties and Processes. Marcel Dekker, New York.
• Wong, N.P., 1988. Fundamentals of Dairy Chemistry, 3 edition, AVI