Jasińska B
Department of Biochemistry and Chemistry, Medical Academy of Bydgoszcz.
Rocz Akad Med Bialymst. 1995;40(3):486-93.
The degree of proteolysis of micellar caseins of human, goat's, mare's and two breeds (Black&White and Red Polish) of cow's milk was compared for pepsin and trypsin action in vitro. Human and goat's caseins were hydrolysed in 100% and 96%, respectively, mare's casein--92%, Black&White cow's casein--90%, Red Polish cow's casein--76%. The differences can be related to the micelle structure, especially to the prevalence of beta casein in the human and goat's casein. The significant dissimilarity between the two breeds of investigated cows is surprising and indicates a different geometry of micellar aggregates.
比较了胃蛋白酶和胰蛋白酶在体外作用下，人乳、山羊乳、马乳以及两种奶牛（黑白花奶牛和波兰红牛）乳中胶束酪蛋白的蛋白水解程度。人乳和山羊乳中的酪蛋白分别有100%和96%被水解，马乳酪蛋白为92%，黑白花奶牛酪蛋白为90%，波兰红牛酪蛋白为76%。这些差异可能与胶束结构有关，尤其是与人乳和山羊乳中β-酪蛋白的优势有关。所研究的两种奶牛之间的显著差异令人惊讶，表明胶束聚集体的几何结构不同。
