Phosphorylation and glycosylation of caseins

Engineering artificial casein micelles for future food: Is casein phosphorylation necessary? (2023) https://www.sciencedirect.com/science/article/pii/S0963996923008608

The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture (2022) https://www.sciencedirect.com/science/article/pii/S0958694622001248

Whilst phosphorylation is found in all casein types, glycosylation occurs only in κ-CN (Bonfatti, Chiarot, & Carnier, 2014) and it is estimated that 60% of κ-CN is glycosylated, while 40% remain unglycosylated (Holland & Boland, 2014).

The self-association properties of partially dephosphorylated bovine beta-casein (2023) https://www.sciencedirect.com/science/article/abs/pii/S0268005X22005392

Casein polymorphism heterogeneity influences casein micelle size in milk of individual cows (2015) https://www.sciencedirect.com/science/article/pii/S0022030215002167

Phosphorylation of αS1-casein is regulated by different genes (2014) https://www.sciencedirect.com/science/article/pii/S0022030214005979

Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle (2020) https://www.sciencedirect.com/science/article/pii/S0022030220304549

Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein (2022) https://www.sciencedirect.com/science/article/pii/S0022030222000777

Engineering artificial casein micelles for future food: Preparation rate and coagulation properties (2024) https://www.sciencedirect.com/science/article/pii/S0260877423004661

The least number of phosphate groups for crosslinking of casein by colloidal calcium phosphate (1992) https://doi.org/10.3168/jds.S0022-0302(92)77838-2