Débora Parra Baptista

1. Introduction Click to copy section linkSection link copied! Milk proteins are classified into two groups based on their solubility at pH 4.6. One group consists of proteins that precipitate when milk is acidified to pH 4.6 (isoelectric point) at 20 °C. These proteins, known as caseins, represent approximately 80% of the total milk protein content. The other group, known as whey proteins, includes proteins that remain soluble under these conditions.

3.4. Peptide Profiling of the A1/A2 and A2/A2 yogurts and their gastric and gastrointestinal digests using LC-MS/MS The numbers of β-CN-derived peptides identified by using the PEAKS software are presented in Table 1 . In the subsequent analyses, only the peptides selected after applying the filters (described in section 2.5) were considered ( Supporting Information ), as represented in the Venn diagram ( Figure 3 ). Figure 3 Figure 3.

Conflict of interest statement The authors declare no conflict of interest. Supporting Information Filename Description ijfs17484-sup-0001-FigureA1.docxWord 2007 document , 187.6 KB Figure A1. Flash-profile atributes Frequency. 1 = Appearance, 2 = Aroma, 3 = Texture, 4 = Flavor. ijfs17484-sup-0002-FigureA2.docxWord 2007 document , 212.4 KB Figure A2. Evaluated attributes frequency. * Excluded attributes (i.e. rated by less than 1/3 of tasters). 1 = Appearance, 2 = Aroma, 3 = Texture, 4 = Flavor.