Original paper
UHT milk contains multiple forms of αS1-casein that undergo degradative changes during storage
Abstract
Milk proteins are susceptible to chemical changes during processing and storage. We used proteomic tools to analyse bovine αS1-casein in UHT milk. 2-D gels of freshly processed milk αS1-casein was presented as five or more spots due to genetic polymorphism and variable phosphorylation. MS analysis after phosphopeptide enrichment allowed discrimination between phosphorylation states and genetic variants. We identified a new alternatively-spliced...
Paper Details
Title
UHT milk contains multiple forms of αS1-casein that undergo degradative changes during storage
Published Date
Aug 1, 2012
Journal
Volume
133
Issue
3
Pages
689 - 696
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Notes
History