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On the composition of casein micelles isolated under different conditions of ultracentrifugation

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

Publisher
John Wiley and Sons
Year
1974
Tongue
English
Weight
417 KB
Volume
18
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The authors describe the yield and composition of casein micelles isolated at gravitational field intensities of 50000 × g to 165000 × g at 5 °C and 20 °C respectively. The content of residual casein in milk serum obtained on centrifugation at 165000 × g was about 10% of the total casein content. This residual casein, presumably, represented non‐micellar dissolved casein. At lower gravitational field intensities, a certain amount of casein micelles remained in the supernatant. The yield of casein micelles was higher at 20 °C than at 5 °C due to dissociation of casein fractions, mainly β‐casein, from the micelles at 5 °C. Casein micelles of a smaller size contained a higher proportion of β‐casein. Casein micelles isolated at 5 °C had a lower calcium content.

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