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Casein Genes and Genetic Engineering of the Caseins

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Genetic Engineering of Animals

Part of the book series: Basic Life Sciences ((BLSC))

Abstract

The caseins are the major proteins of milk providing needed amino acids to the suckling infant. The bovine caseins have been the most thor oughly studied and serve as the principal basis for the dairy industry. The bovine caseins are comprised of 4 major polypeptide families: αsl-, αs2-, ß-, and κ-caseins (52). They are phosphorylated to varying degrees generally containing 8, 10–13, 5, and one seryl phosphate residues per monomer, respectively. The fact that some molecules of κ-casein are also glycosylated while others do not contain carbohydrate residues gives rise to electrophoretic heterogeneity.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, California, 95616, USA

    Young Kang, Rafael Jimenez-Flores & Tom Richardson

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  1. College of Agriculture and Environmental Sciences, University of California, Davis Davis, California, USA

    J. Warren Evans

  2. Council for Research Planning in Biological Sciences, Inc., Washington, D.C., USA

    Alexander Hollaender  & Claire M. Wilson  & 

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© 1986 Plenum Press, New York

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Kang, Y., Jimenez-Flores, R., Richardson, T. (1986). Casein Genes and Genetic Engineering of the Caseins. In: Evans, J.W., Hollaender, A., Wilson, C.M. (eds) Genetic Engineering of Animals. Basic Life Sciences. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-5110-8_9

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  • DOI: https://doi.org/10.1007/978-1-4684-5110-8_9

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