Andrews A T
J Dairy Res. 1979 Apr;46(2):215-8. doi: 10.1017/s0022029900017064.
Two constituents of the proteose-peptone fraction of bovine milk have been isolated and characterized. Component 5 (PP5) has been shown to represent residues 1-105 and 1-107 of the beta-casein amino acid sequence, while component 8-fast (PP8F) corresponds to residues 1-28 of beta-casein. Thus, these proteose-peptones represent the N-terminal portions of the beta-casein molecule, produced by proteolytic cleavages which form the gamma 1, gamma 2 and gamma 3-caseins from the C-terminal part. The continuing formation of the total proteose-peptone fraction, PP5, PP8F and the gamma-caseins during storage of raw milk at 18 or 37 degrees C has been also been demonstrated.
牛乳蛋白胨部分的两种成分已被分离和鉴定。成分5（PP5）已被证明代表β-酪蛋白氨基酸序列的第1 - 105位和1 - 107位残基，而成分8-快速型（PP8F）对应于β-酪蛋白的第1 - 28位残基。因此，这些蛋白胨代表了β-酪蛋白分子的N端部分，是由蛋白水解裂解产生的，这些裂解从C端部分形成了γ1、γ2和γ3-酪蛋白。生乳在18或37摄氏度储存期间，总蛋白胨部分、PP5、PP8F和γ-酪蛋白的持续形成也已得到证实。
