Interaction of artificial casein micelles with β-lactoglobulin

✍ Scribed by Sedmerová, V. ;Helešicová, H. ;Pokorný, V. ;Podrazký, V.

• Publisher: John Wiley and Sons
• Year: 1977
• Tongue: English
• Weight: 496 KB
• Volume: 21
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19770210208

✦ Synopsis

Abstract

By means of spectroscopy in visible light, the interaction was followed between artificial casein micelles and β‐lactoglobulin at 20 °C and after heating to 80 °C for IO min. The micelles consisted of either α~s1~‐casein‐χ‐casein or β‐casein‐χ‐casein. In the presence of β‐lactoglobulin, the micelles of the α~s1~‐casein‐χ‐casein type were found to be of spherical shape. On heating, they dissociated to particles of a smaller size and this dissociation was followed by reassociation to aggregates of a larger size than that of micelles in the absence of β‐lactoglobulin. The aggregates formed in the system of β‐casein‐χ‐casein in the presence of β‐lactoglobulin were also of spherical shape but of a smaller size.