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Restrained molecular dynamics investigation of the differences in association of chymosin to κ-caseins A and C

Published online by Cambridge University Press:  01 May 1997

JEFFREY E. PLOWMAN ,
LAWRENCE K. CREAMER ,
MARK H. SMITH  and
JEREMY P. HILL
JEFFREY E. PLOWMAN
Affiliation:
Wool Research Organisation of New Zealand, Private Bag 4749, Christchurch, New Zealand
LAWRENCE K. CREAMER
Affiliation:
Food Science Section, New Zealand Dairy Research Institute, Private Bag 11029, Palmerston North, New Zealand
MARK H. SMITH
Affiliation:
Food Science Section, New Zealand Dairy Research Institute, Private Bag 11029, Palmerston North, New Zealand
JEREMY P. HILL
Affiliation:
Food Science Section, New Zealand Dairy Research Institute, Private Bag 11029, Palmerston North, New Zealand
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Abstract

There is considerable interest in the relationship between milk protein polymorphism and cheesemaking properties of milk (e.g. Jakob & Puhan, 1992, 1995; Jakob, 1993). For example, the B variant of κ-casein is associated with firmer cheese curds, shorter renneting times, a smaller average micelle size, higher milk casein and κ-casein concentrations and lower whey protein concentrations (Jakob, 1994; Horne et al. 1995).

Type
SHORT COMMUNICATION
Information
Journal of Dairy Research , Volume 64 , Issue 2 , May 1997 , pp. 299 - 304
Copyright
Proprietors of Journal of Dairy Research 1997

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