Most of the caseins, namely asl, as2, /3-and K-casein, are noted for their limited a-helix or /~-sheets, high proline content, varying degrees of phosphorylation, and hence, sensitivity to calcium as well as susceptibility to selective enzymatic hydrolysis. The caseins display remarkable heat stability yet are sensitive to changes in pH and ionic conditions. These properties are used to advantage for the production of casein, coprecipitates, and various types of nonfat dry milk.
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H.W. Modler (1985) studied this question.
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