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Advanced Dairy Chemistry pp 135–160Cite as

Chemistry of the Caseins

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Abstract

The caseins are the predominant class of proteins in the milk of all common dairying species. This class represents four phosphoproteins, i.e. αs1-, αs2-, β- and κ-casein. Their amino acid sequence combined with post-translational phosphorylation and, in the case of κ-casein, glycosylation yields a unique class of rheomorphic proteins which contain comparatively little secondary and tertiary structure and associate to form crucial building blocks for casein micelles. This chapter discusses the chemistry and biochemistry of caseins, with particular attention to primary and higher order structures, genetic variation, post-translational modification, disulphide interactions, self-association and interactions with minerals.

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    T. Huppertz

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    Patrick F. Fox

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Huppertz, T. (2013). Chemistry of the Caseins. In: McSweeney, P., Fox, P. (eds) Advanced Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-4714-6_4

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