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The interaction of sucrose esters with β-lactoglobulin and β-casein from bovine milk

✍ Scribed by David C. Clark; Peter J. Wilde; David R. Wilson; R. Wustneck

Book ID
114200513
Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
874 KB
Volume
6
Category
Article
ISSN
0268-005X

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## 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,