Milk Proteins V2

Milk Proteins V2

Chemistry and Molecular Biology

1st Edition - January 1, 1971

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  • Editor: Hugh McKenzie
  • eBook ISBN: 9780323145770

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Milk Proteins: Chemistry and Molecular Biology, Volume II provides an extensive and detailed discussion on individual milk proteins. This volume focuses on caseins, which constitute the major group of milk proteins, and provides an understanding of the formation and structure of casein micelles. The topics discussed include the formation and structure of casein micelles; isolation, properties, and zone electrophoresis of whole casein; casein and its attack by rennin (chymosin); biochemistry of prorennin (prochymosin) and rennin (chymosin); minor milk proteins and enzymes; milk protein research and milk technology; and milk proteins in prospect. This book is a good reference for students majoring in protein chemistry, as well as protein chemists and biochemists conducting research on milk proteins.

Table of Contents

  • List of Contributors


    Contents of Volume I

    Part D Caseins and Rennin (Chymosin)

    General Introduction

    9 Formation and Structure of Casein Micelles

    I. Introduction

    II. Micelle Types

    III. The Natural Casein Micelle

    IV. Properties of Monomer Caseins

    V. The Structure of Casein Micelles

    VI. The Micelle Core

    VII. The Micelle Coat

    VIII. Equilibrium Casein Micelle Systems

    IX. Natural Micelles, Other Colloid Particles, and the Aqueous Phase of Milk

    X. Rennin (Chymosin) Coagulation


    10 Whole Casein: Isolation, Properties, and Zone Electrophoresis

    I. Introduction

    II. Methods of Isolation

    III. Properties

    IV. Controversial Components

    V. Zone Electrophoresis in Casein Typing

    VI. Summary


    11 αs- and ß-Caseins

    I. Introduction

    II. αs-Caseins

    III. ß-Caseins

    IV. General Considerations


    12 κ-Casein and Its Attack by Rennin (Chymosin)

    I. The General Properties of κ-Casein

    II. The Action of Rennin (Chymo~in) on κ-Casein


    13 The Biochemistry of Prorennin (Prochymosin) and Rennin (Chymosin)

    I. Introduction

    II. Assay of Rennin

    III. Preparation of Prorennin and Rennin

    IV. Formation of Rennin from Prorennin

    V. Physical and Chemical Properties

    VI. Proteolytic Activity

    VII. A Comparison of Rennin and Pepsin


    Part Ε Whey Proteins and Minor Proteins

    General Introduction

    14 ß-Lactoglobulins

    I. Introduction

    II. Isolation of ß-Lactoglobulins

    III. Methods of Zone Electrophoresis of Whey Proteins

    IV. Species Differences and Genetic Variants

    V. Amino Acid Composition

    VI. Electrochemical Properties

    VII. Molecular Size and Conformation

    VIII. Denaturation of ß-Lactoglobulins

    IX. Interaction of ß-Lactoglobulins and κ-Casein

    X. X-Ray Crystallographic Studies

    XI. Summary and Conclusions


    15 α-Lactalbumin

    I. Reports of the Isolation of Crystalline "Albumins" from Cow Milk

    II. Preparation and Purification of Bovine α-Lactalbumin

    III. Composition and Structure

    IV. Physico-Chemical Properties

    V. Genetic Polymorphism

    VI. α-Lactalbumins in the Milk of Other Mammals

    VII. Crystallography and X-Ray Diffraction

    VIII. The Biological Function of α-Lactalbumin


    16. Minor Milk Proteins and Enzymes

    I. Introduction

    II. Minor Milk Proteins

    III. Milk Enzymes


    Part F Milk Proteins and Technology

    General Introduction

    17 Milk Protein Research and Milk Technology

    I. Introduction

    II. Cheese Manufacture

    III. Concentrated Milk and Milk Powder

    IV. The Manufacture of Casein, Coprecipitate, and Whey Proteins

    V. Specialized Products

    VI. Conclusion


    Part G The Future

    General Introduction

    18. Milk Proteins in Prospect

    I. Introduction

    II. Prospects



    Methods for Zone Electrophoresis of Milk Proteins

    Summary of Zone Electrophoresis Methods


    Author Index

    Subject Index

Product details

  • No. of pages: 566
  • Language: English
  • Copyright: © Academic Press 1971
  • Published: January 1, 1971
  • Imprint: Academic Press
  • eBook ISBN: 9780323145770

About the Editor

Hugh McKenzie

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