Das Lab und seine Wirkung auf das Casein der Milch
Rennin releases from k-casein a glyco-macropeptide which is identical with the one previously obtained from α-casein and from whole casein. All preparations have the same quantitative amino-acid composition. As k-casein has been recognised to be the protective colloid of the calcium-caseinate micel...
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| Main Authors: | , |
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| Format: | Article |
| Language: | deu |
| Published: |
Swiss Chemical Society
1960-09-01
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| Series: | CHIMIA |
| Online Access: | https://www.chimia.ch/chimia/article/view/8114 |
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| _version_ | 1849697940671561728 |
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| author | Hs. Nitschmann R. Beeby |
| author_facet | Hs. Nitschmann R. Beeby |
| author_sort | Hs. Nitschmann |
| collection | DOAJ |
| description |
Rennin releases from k-casein a glyco-macropeptide which is identical with the one previously obtained from α-casein and from whole casein. All preparations have the same quantitative amino-acid composition. As k-casein has been recognised to be the protective colloid of the calcium-caseinate micelles in milk, this fact supports the assumption that the splitting off of this glyco-macropeptide is the decisive reaction in the rennet-clotting of milk.
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| format | Article |
| id | doaj-art-c0ee22b0294c44babf5d66cdebc35166 |
| institution | DOAJ |
| issn | 0009-4293 2673-2424 |
| language | deu |
| publishDate | 1960-09-01 |
| publisher | Swiss Chemical Society |
| record_format | Article |
| series | CHIMIA |
| spelling | doaj-art-c0ee22b0294c44babf5d66cdebc351662025-08-20T03:19:03ZdeuSwiss Chemical SocietyCHIMIA0009-42932673-24241960-09-0114910.2533/chimia.1960.318Das Lab und seine Wirkung auf das Casein der MilchHs. Nitschmann0R. Beeby1Institut für organische Chemie und Theodor-Kocher-Institut, Universität BernInstitut für organische Chemie und Theodor-Kocher-Institut, Universität Bern Rennin releases from k-casein a glyco-macropeptide which is identical with the one previously obtained from α-casein and from whole casein. All preparations have the same quantitative amino-acid composition. As k-casein has been recognised to be the protective colloid of the calcium-caseinate micelles in milk, this fact supports the assumption that the splitting off of this glyco-macropeptide is the decisive reaction in the rennet-clotting of milk. https://www.chimia.ch/chimia/article/view/8114 |
| spellingShingle | Hs. Nitschmann R. Beeby Das Lab und seine Wirkung auf das Casein der Milch CHIMIA |
| title | Das Lab und seine Wirkung auf das Casein der Milch |
| title_full | Das Lab und seine Wirkung auf das Casein der Milch |
| title_fullStr | Das Lab und seine Wirkung auf das Casein der Milch |
| title_full_unstemmed | Das Lab und seine Wirkung auf das Casein der Milch |
| title_short | Das Lab und seine Wirkung auf das Casein der Milch |
| title_sort | das lab und seine wirkung auf das casein der milch |
| url | https://www.chimia.ch/chimia/article/view/8114 |
| work_keys_str_mv | AT hsnitschmann daslabundseinewirkungaufdascaseindermilch AT rbeeby daslabundseinewirkungaufdascaseindermilch |