Presentation
Presentation Presentation
Importance of milk Essential food of newborn (nutrition, immune protection, enzymes). Cow, goat and sheep in Western countries. Mare, water buffalo, camel, yak…in y Eastern countries. Consumed without or after transformation (cheeses, fermented milks). Of great importance for food industries of each human society. The France-Egypt Year Of Science And Technology, 2010
Average composition of f cow milk ilk Synthetisised by secretory epithelial cells (synthesis of components or their capture from blood) 12 12-13 13 % of fd dry matter tt (120-130 (120 130 g/L) /L) PProteins i (32-35 g/L) LLactose (47-52 g/L) FFats (33-45 g/L) Caseins (26-28 ( g/L) g ) Precipitation at pH 4,6 The France-Egypt Year Of Science And Technology, 2010 Salt min. (7 g/L) BLG (2 (2-44 g/L) /L) Wh Whey ALA (1-1,5 g/L) LF Ig BSA
- Page 1: ENGINEERING OF DAIRY PROTEINS AND T
- Page 5 and 6: Caséine κ 169 aa 19037 Da 1 Chymo
- Page 7 and 8: P P P P β casein MKVLILACLV ALALAR
- Page 9 and 10: F I Trp 143 monomer λ ↑ °CC Int
- Page 11 and 12: Same conditions as for DLS. λmmax
- Page 13 and 14: SDS-PAGE of bovine β casein and mu
- Page 15 and 16: SDS-PAGE of the dimerizing β casei
- Page 17 and 18: Hydrophilic Hydrophilic-Hydrophilic
- Page 19 and 20: Chhaperone-like activity ac (%) Cha
- Page 21 and 22: Consequence of Cys incorporation on
- Page 23 and 24: − Average IgE (ng/ml) 35 30 25 20
- Page 25: Our INRA team Isabelle Bronnec Aynu
Average composition<br />
of f cow milk ilk<br />
Synthetisised by secretory epithelial cells (synthesis of<br />
components or their capture from blood)<br />
12 12-13 13 % of fd dry matter tt (120-130 (120 130 g/L) /L)<br />
PProteins i (32-35 g/L) LLactose (47-52 g/L) FFats<br />
(33-45 g/L)<br />
Caseins (26-28 ( g/L) g )<br />
Precipitation at pH 4,6<br />
The France-Egypt Year Of Science And Technology, 2010<br />
Salt min.<br />
(7 g/L)<br />
BLG<br />
(2 (2-44 g/L) /L)<br />
Wh Whey<br />
ALA<br />
(1-1,5 g/L) LF<br />
Ig BSA
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