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United States Department of Agriculture

Agricultural Research Service

Research Project: PROTEIN PROCESSING USING HIGH-PRESSURE GASES AND SUPERCRITICAL FLUIDS Title: Casein nomenclature, structure and association

Author
item Farrell, Harold

Submitted to: Encyclopedia of Dairy Science
Publication Type: Book / Chapter
Publication Acceptance Date: January 4, 2010
Publication Date: March 1, 2011
Citation: Farrell Jr, H.M. 2011. Casein nomenclature, structure and association. In: Fuquay, J.W., Fox, P.F. and McSweeney, P.L.H., editors. Encyclopedia of Dairy Science. 2nd edition. San Diego: Academic Press. 3:765-771.

Technical Abstract: This chapter of the Encyclopedia of Dairy Science deals with the recent developments in the nomenclature, classification, structures, and associations of the major milk proteins: the caseins. Identification of the caseins continues to be based upon their primary structures. Significant findings related to the structure of the caseins include development of the three dimensional models for all four major caseins, new insights in their structure by the development of an overall “New View” of protein structure. Recent findings in the area of casein associations include the discovery that two of the caseins after isolation and some modification can form amyloid structures similar to those found in diseases of the brain. Sequence alignment of the bovine caseins has made them the reference point for the nomenclature of all homologous milk proteins. Finally, binding of metal ions to the caseins is discussed.

Last Modified: 10/20/2014
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