Action of Heat on Cow κ-Casein. Heat Caseino-Glycopeptide

Abstract

The main casein components were somewhat degraded when sterilized. The hydrolytic action of heat is not the same as that of rennin. However, for K-casein, the actions of rennin and of heat (120 C--20 rain) seem to be similar. A heat caseinoglyeopeptide was isolated and it had nearly the same amino acid composition as the rennin caseino-glycopeptide. These data again suggest the existence of a very labile linkage in K-casein which was easily split by different procedures.