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Model proteolysis of β-casein by immobilized trypsin

Published online by Cambridge University Press:  01 June 2009

Ernst H. Reimerdes
Ernst H. Reimerdes
Affiliation:
Institute for Chemistry, Federal Dairy Research Centre, D 2300 Kiel, Federal Republic of Germany
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Summary

The enzymic degradation of β-casein by immobilized trypsin is described and its use as a model system to study proteolytic reactions which occur in milk during processing is examined. Quantitative determination of proteolysis can be obtained by densitometric transmission measurement of patterns obtained by polyacrylamide-gel electrophoresis. Staining properties of some of the individual components in the electrophoretic patterns were determined by calibration with pure protein and peptide preparations. The isolation of pure β- and γ-caseins and the preparation of several forms of immobilized trypsin are outlined.

Type
Section B. Milk Proteins: Comparative Aspects, and the Study of some of the Minor Caseins
Information
Journal of Dairy Research , Volume 46 , Issue 2: Symposium on the Physics and Chemistry of Milk Proteins , April 1979 , pp. 223 - 226
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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References

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