Possible Interaction: Caseins and Gelatin

“CONCLUSIONS Different proteins (alpha-lactalbumin, ge atin, g elatin+TRP) that are approximately 40% more satiating than other proteins (cas ein, s oy, whey, whey-GMP) induce a related approximately 20% reduction of subsequent energy intake.”

“We have shown that other genes than the casein genes themselves may be involved in the regulation of gelation traits.”

“The difference in the amino acid composition between casein and gelatin may be responsible for the observed effects.”

“Mixtures of casein with gelatine (ratio 1:1 and 1:2) as well as the mixture of casein with glycine (in such amount as in the casein-gelatine mixture of 1:1) lead to a postprandial thermogenic action of 16.1%, 19.2% and 14.5%, respectively.”

“In experiments using high fat diets, the amino acid compositions of dietary proteins (soya or casein ) were altered by blending them 1:1 (w/w) with gelatin.”

“After exchange of half the casein by gelatine , the postprandial heat loss increased to 19.3% of the gross energy.”

“Whale meat and soya-bean protein gave high survival rates, similar to that given by beef powder, and casein plus gelatin was slightly poorer in this respect.”

“Among the different substrates used (casein, egg albumin, gelatin , and bovine serum albumin), the activity was higher with casein with Vmax, Km, and kcat values of 0.817 mg ml min−1, 0.472 mg ml−1, and 2.31 s−1, respectively.”

“ Casein has stronger binding ability on the gelatin surface compared to ovalbumin and dextran, and therefore casein is more effective to decrease the sensation of astringency caused by TPP.”