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K-Casein
K-Casein (or Kappa-casein, k casein, kappa casein) is a mammalian milk protein involved in a number of important physiological processes. In the gut, the ingested protein is split into an insoluble peptide (para kappa-casein) and a soluble hydrophilic glycopeptide (caseinomacropeptide). Caseinomacropeptide is responsible for increased efficiency of digestion, prevention of neonate hypersensitivity to ingested proteins, and inhibition of gastric pathogens.〔http://www.ebi.ac.uk/interpro/DisplayIproEntry?ac=IPR000117〕
== Structure ==
Caseins are a family of phosphoproteins (αS1, αS2, β, κ) that account for nearly 80% of bovine milk proteins and that form soluble aggregates known as "casein micelles" in which κ-casein molecules stabilize the structure. There are several models that account for the special conformation of casein in the micelles. One of them proposes that the micellar nucleus is formed by several submicelles, the periphery consisting of microvellosities of κ-casein Another model suggests that the nucleus is formed by casein-interlinked fibrils. Finally, the most recent model proposes a double link among the caseins for gelling to take place. All 3 models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble κ-casein molecules.
Milk-clotting proteases act on the soluble portion, κ-casein, thus originating an unstable micellar state that
results in clot formation.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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