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Caseína alfa
-30-40% del total
-Un tercio cadena es regular y resto es a polar
-Tendencia a asociación
-Forma sal cálcica insoluble
CUAJO=FERMENTO LAB
Rompe la C.K. En dos compuestos.....QUESO
Caseína gamma
-son restos de caseína beta degradados por las proteasas de la leche
Caseina beta
-Tiene cabeza polar y cola a polar.
-Solubilidad inversamente proporcional a presencia de calcio y a la temperatura.
Caseína kappa
-Asociada a carbohidratos: galactosa, galactosamina y acido N-acetilneuramínico.
-Soluble en presencia de calcio, solubilizada en la leche.
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