Food Chemistry

10.1 Milk 503

Table 10.8.Amino acid sequences of bovine milk proteins

αs 1 - Casein B-8P

RPKHPI KHQGL PQEVLNENL

LRFFVAPFPQVFGKEKVNQL

SKDIGSa ESa TEDQAMEDI KEM

EAESa ISa Sa Sa EEI VP NSa VQEKH

I QKEDVP S ERYLGYL EQLLR

LKKYKVPQLEI VPNSa AEERL

HSMKEGI HAQQKEPMI GVNQ

E LAYFYP ELF RQF YQLDAYP

S GAWYYVPLGTQYTDAPSFS

DI PNPI GSENSEKTTMPLW

αs 2 - Casein A-11P

KNTMEHVSa Sa Sa EESII Sa QETY

KQEKNMAI NP S KE NL CS TF C

KEVVRNANEEEYS I GSa Sa Sa EE

Sa AEVATEEVKI TVDDKHYQK

ALNEI NEFYQKFP QYLQYLY

QGPI VLNPWDQVKRNAVPI T

PTLNREQLSa TSa EE NS KKT VD

MESa TEVF TKKT KL TE EEKNR

LNFLKKI SQRYQKFALPQYL

KTVYQHQKAMKPWI QP KTKV

IPYVRYL

β-Casein A^2 -5P

RELEELNVPGEIVESa LSa Sa Sa E

E SI TRI NKKI E KF QSa EEQQQ

T EDELQDKI HP FAQT QS LVY

PFPGPI PNSLPQNI PPLTQT

P VVVPP F LQP E VMGVS KVKE

AMAP KHKEMP F PKYP VQP F T

ESQSLTLTDVENLHLPPLLL

QSWMHQPHQPLPPTVMFPPQ

S VLS LS QS KVL PVPE KAVP Y

P QRDMPI QAFLLYQQPVLGP

VRGPFPI I V

κ-Casein B-1P

Zd EQNQEQPI RCEKDE RFFSD

KI AKYI PI QYVLS RYPSYGL

NYYQQKPVALI NNQFLPYPY

YAKPAAVRSPAQI LQWQVLS

DTVPAKSCQAQPTTMARHPH

P HLSFMAI PPKKNQDKTEI P

TINTIASGEPTb STb PTb IEAVE

STVATLEASa PEVI ESPPEI N

TVQVTSTAV

formly distributed along the chain and apparently
to a great extent hinders the formation of a regu-
lar structure. A portion of the chain, up to 30%,

is assumed to have regular conformations. Amino

acid residues 100–199 are distinctly apolar and

are responsible for strong association tendencies,