U8
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what protein source has the best nutritive value in terms of amino acid balance
egg
how are milk proteins categorized
casein and whey
casein
isoelectric point 4.5 - isolated when milk’s pH has this value
whey
left in solution after casein removed
when is casein insoluble
in weakly acidic media - 4.5
what kind of protein is casein
phosphoprotein
where is the phosphate attached in casein
serine amino acid
what are submicelles
aggregates of the casin fractions (a,b,g,k)
what are micelles
aggregates of submicelles, hydrophobic on the inside and hydrophilic k-casein on the outside
what do micelles protect from happening
coagulation into curds - cheese production
what are serum caseins
monomers of casein - rare
what does the extent of aggregation depend on
ca concentration and pH
what precipitates in the presence of casein and what doesnt
k casein doesnt, everything else does
when are micelles formed
only in the presence of Ca. can break and reform depening on levels
why is milk white and opaque
micelles cause light scattering
true or false: micelles are solvated and porous
true! k-casein is polar, so till attract water
how are rennin and chymosin differen
theyre not silly
where is rennin from
the 4th stomach of a suckling calf
how does rennin/chymosin work
it targets the 105-phe and 106-met peptide bond, cleaving it and resulting in para-k-casein and glycomacroprotein
what happens when para-k-casein is formed
it isn’t soluble, so it precipitates with the other hydrophobic caseins, coagulating and forming a curd
is glycomacroprotein soluble or insoluble
soluble - stays
a-1-casein: phosphoserine
8 phosphoserine residues, centralized in 43-80AAs with 12 carboxyl groups - polar region
a-1-casein: self-associating tendency
due to hydrophobic side chains in residues 100-199
a-1-casein: proline
distributed all along chain effects: no crystallization and hindered secondary structure