Is caseinomacropeptide from milk proteins, an inhibitor of gastric secretion?

2010 ◽  
Vol 159 (1-3) ◽  
pp. 129-136 ◽  
Author(s):  
Paul Guilloteau ◽  
Véronique Romé ◽  
Luc Delaby ◽  
François Mendy ◽  
Loic Roger ◽  
...  
2021 ◽  
Vol 32 (2-3) ◽  
pp. 140-143
Author(s):  
L. B. Shalman

Kumis is a product of two fermentation, brought to a well-known equilibrium - lactic acid and alcohol. In this case, milk proteins, mainly casein, undergo partial hydrolysis, passing into solution.


Author(s):  
Robert J. Carroll ◽  
Marvin P. Thompson ◽  
Harold M. Farrell

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.


1952 ◽  
Vol 22 (4) ◽  
pp. 623-627
Author(s):  
I.H. Einsel ◽  
E. Nola Nixon ◽  
J.M. Rogoff
Keyword(s):  

1963 ◽  
Vol 45 (5) ◽  
pp. 638-643 ◽  
Author(s):  
James F. Long ◽  
Frank P. Brooks ◽  
David J. Sandweiss
Keyword(s):  

1958 ◽  
Vol 35 (1) ◽  
pp. 1-15 ◽  
Author(s):  
H. Ragins ◽  
E.P. Benditt ◽  
H.B. Greenlee ◽  
L.R. Dragstedt
Keyword(s):  

1962 ◽  
Vol 43 (4) ◽  
pp. 400-406 ◽  
Author(s):  
Robert D. Mitchell ◽  
J.N. Hunt ◽  
Morton I. Grossman

1957 ◽  
Vol 33 (5) ◽  
pp. 730-736 ◽  
Author(s):  
Eugene G. Boss ◽  
George C. Buchanan
Keyword(s):  

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