RESUMO
This report of the American Dairy Science Association Committee on the Nomenclature, Classification, and Methodology of Milk Proteins reviews changes in the nomenclature of milk proteins necessitated by recent advances of our knowledge of milk proteins. Identification of major caseins and whey proteins continues to be based upon their primary structures. Nomenclature of the immunoglobulins consistent with new international standards has been developed, and all bovine immunoglobulins have been characterized at the molecular level. Other significant findings related to nomenclature and protein methodology are elucidation of several new genetic variants of the major milk proteins, establishment by sequencing techniques and sequence alignment of the bovine caseins and whey proteins as the reference point for the nomenclature of all homologous milk proteins, completion of crystallographic studies for major whey proteins, and advances in the study of lactoferrin, allowing it to be added to the list of fully characterized milk proteins.
Assuntos
Proteínas do Leite/química , Proteínas do Leite/classificação , Terminologia como Assunto , Sequência de Aminoácidos , Animais , Caseínas/química , Caseínas/classificação , Bovinos , Imunoglobulinas/química , Imunoglobulinas/classificação , Lactoglobulinas , Dados de Sequência Molecular , Peso Molecular , Análise de Sequência de Proteína , Homologia de Sequência de Aminoácidos , Proteínas do Soro do LeiteRESUMO
beta-Casein genetic variants A1, A2, and B were separated using cation-exchange fast protein liquid chromatography. beta-Casein from a herd bulk casein sample eluted as a series of three peaks. Casein samples from individual cows containing known combinations of beta-casein A1, A2, and B were used to confirm that the three peaks were beta-casein genetic variants. An acid-PAGE gel confirmed the identity of the peaks that eluted from the column.
