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Casein micelle structure: location of κ-casein

Published online by Cambridge University Press:  01 June 2009

P. F. Fox  and
P. A. Morrissey
P. F. Fox
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland
P. A. Morrissey
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland
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Summary

The effect of heat treatment on the rennet coagulation times (RCTs) of various casein–whey protein systems, the effect of pre-renneting centrifugal serum on the RCT of casein subsequently mixed with such serum, the influence of repeated centrifugation and resuspension at constant protein level on the RCT of such suspensions, and the rate and completeness of the hydrolysis of sialic acid in micellar and non-micellar caseins, all lead to the conclusion that κ-casein does not occur in milk in 2 functionally different states, as proposed by Parry & Carroll (1969).

Type
Research Article
Information
Journal of Dairy Research , Volume 39 , Issue 3 , October 1972 , pp. 387 - 394
Copyright
Copyright © Proprietors of Journal of Dairy Research 1972

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