UHT milk contains multiple forms of α s1-casein that undergo degradative changes during storage

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 689-696

  Holland, John W ^a   Gupta, Rajesh ^a   Deeth, Hilton C ^a   Alewood, Paul F ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Alternative splicing; Casein; Deamidation; Phosphorylation; Two dimensional gel electrophoresis

Indexed keywords

ALTERNATIVE SPLICING; C-TERMINAL SEQUENCES; CHEMICAL CHANGE; DEAMIDATION; DIPEPTIDE; ELEVATED TEMPERATURE; GENETIC POLYMORPHISMS; GENETIC VARIANTS; ISOFORMS; MILK PROTEIN; N-TERMINALS; NON-ENZYMATIC; PHOSPHOPEPTIDE ENRICHMENT; PHOSPHORYLATION SITES; PROTEOMIC TECHNIQUES; SPOT PATTERN; STORAGE TEMPERATURES; TWO DIMENSIONAL GEL ELECTROPHORESIS; UHT MILK;

ELECTROPHORESIS; GELS; PHOSPHORYLATION; PROTEINS;

CASEIN;

ALPHA CASEIN; ISOPROTEIN; MILK PROTEIN; PHOSPHOPEPTIDE;

ARTICLE; CARBOXY TERMINAL SEQUENCE; COW; DEAMINATION; FOOD PROCESSING; FOOD STORAGE; GENE DELETION; GENETIC POLYMORPHISM; GENETIC VARIABILITY; MASS SPECTROMETRY; MILK; NONHUMAN; PROTEIN ANALYSIS; PROTEIN CLEAVAGE; PROTEIN DEGRADATION; PROTEIN PHOSPHORYLATION; PROTEIN STABILITY; PROTEOMICS; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; TWO DIMENSIONAL GEL ELECTROPHORESIS;

BOVINAE;

EID: 84858340403     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.070     Document Type: Article

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