By Bruce L. Larson
Read Online or Download Lactation: a Comprehensive Treatise, Volume 3: Nutrition and Biochemistry of Milk/Maintenance PDF
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Extra resources for Lactation: a Comprehensive Treatise, Volume 3: Nutrition and Biochemistry of Milk/Maintenance
These proteins are characterized by high contents of proline residues (17/199 in asl and 35/209 in β) which are distributed throughout the molecule, thus preventing any effective formation of secondary structure such as α-helices. The molecules exhibit zones of high polarity with closely located ionizable groups and other zones that are strongly hydrophobic. κ-Casein differs markedly from asl- and /3-caseins in that it contains bound carbohydrate and is crosslinked by disulfide groups (Jolies et al, 1970).
Furthermore, the isoenzymic patterns of milk differ from those of the blood serum of a given species. Polymorphism 1. The Composition of Milk 35 of xanthine oxidase in bovine milk has been reported ( Zikakis and Treece, 1971). Several of the milk enzymes are associated with the fat globule membrane and tend to follow the fat globules on centrifugal separation. The presence of such enzymes as phosphatases, ATPase, 5'-nucleotidase, and nucleotide pyrophosphatase in the fat globule membrane indicates that this membrane originates in plasma membranes of the secretory cell (Dowben et al, 1967; Patton and Trams, 1971; Huang and Keenan, 1972a,b).
These may be classified as monosaccharides, neutral and acid oligosaccharides, and peptide- and protein-bound carbohydrates. , 1964). Glucose and galactose are usually detected in low concentrations in such chromatograms. Of course, hydrolysis of lactose is an obvious source of glucose and galactose and may account in part for their presence in some cases. Nevertheless, even with precautions to avoid hydrolysis, Reineccius et al. 7 mg galactose per 100 ml in cows' milk. A compound chromatographically identified as rat/o-inositol is prominent in many milks.