Thorn, D.C.; Ecroyd, Heath; Carver, John
Caseins are a diverse group of proteins present in milk. They exhibit a strong tendency to associate with themselves and with each other, generating a variety of oligomeric species and structures. In mammary tissue, this tendency leads to the synthesis and secretion in milk of the casein micelle, the primary functional state of caseins. In the absence of their micellar counterparts, at least two of the four bovine caseins, κ- and αs2, preferentially form rope-like amyloid fibrils which...[Show more]
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