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Journals / Akademik Gıda / 2006 / Cilt: 4 Sayı: 6

STRUCTURAL AND PHYSICOCHEMICAL CHARACTERISTICS OF CASEIN

Kazeinin Yapısal ve Fizikokimyasal Özellikleri

Özge Duygu Okur(Süleyman Demirel Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü)
Zeynep Güzel Seydim(Süleyman Demirel Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü)
Pages
11–14
Publication Date
2006-12-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this article structural characteristics of caseins were discussed.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Casein is a unique milk protein occurring as 80% of total protein in bovine milk.
📊
Key Findings & Data:It mainly consists of αs1-, αs2-, β-, and κ-caseins possessing different properties.
💡
Conclusion & Impact:In this article structural characteristics of caseins were discussed.
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Süt · protein · kazein

Abstract

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.

Özet

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.

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Cite This Article

Okur, Ö. D., Seydim, Z. G. (2006). STRUCTURAL AND PHYSICOCHEMICAL CHARACTERISTICS OF CASEIN. Akademik Gıda, Cilt: 4 Sayı: 6, 11–14. https://ajindex.com/articles/1357694

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