54:. GMP is formed when the casein micelle that encapsulates milk protein is cleaved by the enzyme chymosin. The 64 terminal peptides of Kappa-casein are removed by the enzyme to create GMP. The remaining peptides form para-kappa-casein. Vegetable rennets cleave at the same location and thus also produce GMP.
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GMP is unique from other milk peptides in several ways. Kappa-casein is the only glycosylated casein protein and GMP, which makes up much of Kappa-casein, is also glycosylated. The glycans make GMP the only portion of the casein micelle that is water soluble after curdling has occurred, and thus, the
96:"Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review"
31:. Acid whey from yogurt or curdling cheese without the use of rennet does not contain GMP. The unglycosylated form is known as
153:"Glycomacropeptide Bioactivity and Health: A Review Highlighting Action Mechanisms and Signaling Pathways"
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Additionally, GMP is the only easily attainable source of dietary peptides that does not contain any
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Together GMP and CMP make up 20-25% of whey protein. This makes them the third largest fraction of
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Neelima; Sharma, Rajan; Rajput, Yudhishthir Singh; Mann, Bimlesh (2013).
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only fraction of casein protein to dissolve into the whey.
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39:. Both forms exist in roughly similar amounts in whey.
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70:. This makes it a safe source for individuals with
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23:) is a glycosylated peptide formed during
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151:Córdova, Dávalos (March 11, 2019).
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74:to obtain dietary amino acids, as
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78:is an aromatic amino acid.
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112:10.1007/s13594-012-0095-0
27:as a fragment of sweet
68:aromatic amino acids
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17:Glycomacropeptide
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