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Structural aspects of the milk clotting process. Comparative features with the blood clotting process

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Summary

The enzyme chymosin and its substrate, a casein fraction calledκ-casein, are involved in the milk clotting process. Recent data concerning the structure (peptide and sugar moieties) of variousκ-caseins and their role in casein micelles formation and stabilization are presented. The molecular events occurring during the primary phase of chymosin action onκ-casein are discussed. Finally some structural features concerning more particularly the caseinoglyco-peptides and the fibrinopeptides as well as the action of chymosin and thrombin involved in the milk and blood clotting processes are compared. Three examples of sequences of portions ofκ-caseins and fibrinogen presenting homology are presented.

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  1. Laboratory of Proteins, University of Paris V, 45, rue des Saints-Pères, F-75270, Paris Cedex 06, France

    Pierre Jollès

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  1. Pierre Jollès
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An invited article.

E.R. CNRS No. 102; Gr. INSERM U-116.

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Jollès, P. Structural aspects of the milk clotting process. Comparative features with the blood clotting process. Mol Cell Biochem 7, 73–85 (1975). https://doi.org/10.1007/BF01792075

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