Structural differences between bovine A 1 and A 2 β-casein alter micelle self-assembly and influence molecular chaperone activity
Within each milk protein there are many individual protein variants and marked alterations to milk functionality can occur depending on the genetic variants of each protein present. Bovine A1 and A2 β-casein (β-CN) are 2 variants that contribute to differences in the gelation performance of milk. The A1 and A2 β-CN variants differ by a single AA, the substitution of histidine for proline at position 67. β-Casein not only participates in formation of the casein micelle but also forms an...[Show more]
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|Source:||Journal of Dairy Science|
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