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In 1990, Marie Paulsson and Petr Dejmek analyzed the calorimetric behavior of several whey proteins and pointed out that, contrarily to other whey proteins whose melting produced a distinct thermal peak, pure caseins showed no endotherms within the analyzed temperature range (25140 C), suggesting that thermal behavior of caseins is fundamentally different from the unfolding of globular whey proteins (Paulsson and Dejmek, 1990)
P values were adjusted separately using BH FDR correction for each of the 20 species treatment cell-type contrasts
It exhibits metal-chelating properties and participates in redox regulation and extracellular matrix turnover
They are not a quick-fix solution on their own
doi: 10.1021/jf050964f, 5
