Kazeinin Yapısal ve Fizikokimyasal Özellikleri

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

STRUCTURAL AND PHYSICOCHEMICAL CHARACTERISTICS OF CASEIN

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.

Keywords:

Milk, protein, casein,

PDF

___

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