Food Biochemistry and Food Processing

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Table 19.2.

Characteristics of the Principal Proteins in Cows’ Milk

Molecular

Amino Acid Residues

Phosphate

Genetic

Protein

Weight

Total

Pro

Cys

Groups

Concentration (g/L)

Variants



s1

-casein

23,164

199

17

0

8

10.0

A, B, C, D, E, F, G, H



s2

-casein

25,388

207

10

2

10–13

2.6

A, B, C, D

-casein

23,983

209

35

0

5

9.3

A

1 , A

2 , A

3 , B, C, D, E, F, G

-casein

19,038

169

20

2

1

3.3

A, B, C, D, E, F

S, F

I, G

S, H, I, J

-lactoglobulin

18,277

162

8

5

0

3.2

A, B, C, D, E, F, G, H, I, J



-lactalbumin

14,175

123

2

8

0

1.2

A, B, C

Source:

Adapted from Fox 2003.