atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2021-1-32-38atu-421Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYОпределение казеина в молокеКалимолдинаЛ. М.KalimoldinaL. M.

Алматы

Almaty 

kalimoldina.laila@mail.ruАбдыкаримоваА. П.AbdykarimovaA. P.

Алматы

Almaty 

a.abdykarimova@mail.ruАлипбаевА. Н.AlipbaevA. N.

Алматы

Almaty

АО «Алматинский технологический университет»Россия«Almaty Technological University»JSCRussian Federation202124062021013238Copyright © Калимолдина Л.М., Абдыкаримова А.П., Алипбаев А.Н., 20212021Калимолдина Л.М., Абдыкаримова А.П., Алипбаев А.Н.Kalimoldina L.M., Abdykarimova A.P., Alipbaev A.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/421

В настоящем исследовании изучалось осаждение казеина из различных образцов молока, таких как коровье молоко, козье молоко. Техника осаждения казеина используется для прогнозирования содержания белка в пробах молока. Установлено, что основные компоненты казеина имеют генетические варианты, различающиеся несколькими аминокислотными остатками. Эти белки имеют молекулярную массу около 20 тысяч, изоэлектрическую точку около 4,7, содержат повышенное количество пролина (полипептидная цепь имеет b-структуру) и устойчивы к денатурантам.

In the present study the precipitation of casein from the various milk samples such as cow milk, goat milk were studied. The technique of precipitation of casein is used to predict the protein content in the milk samples. It was found that the main components of casein have genetic variants that differ in several amino acid residues. These proteins have a molecular weight of about 20 thousand, an isoelectric point of about 4.7, contain an increased amount of proline (the polypeptide chain has a b-structure) and are resistant to denaturants.

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The authors declare that there are no conflicts of interest present.