Effect of Certain Divalent Cations on the Dye-Binding Capacities of Casein and Milk
Open Access
- 1 June 1965
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 48 (6) , 737-738
- https://doi.org/10.3168/jds.s0022-0302(65)88332-1
Abstract
The divalent cations of Ca, Mg, Mn and Zn increased the orange-G dye binding capacities of casein and milk. The increase in milk occurred at lower levels of cation than in casein due to the presence of significant amounts of cations in untreated milk. The intramolecular H bonds on the protein between cationic N and carboxyl or hydroxyl groups may be severed making additional cationic N centers available for the attacking dye anion.Keywords
This publication has 4 references indexed in Scilit:
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- THE NATURE OF SOME ION-PROTEIN COMPLEXESCold Spring Harbor Symposia on Quantitative Biology, 1950
- The Binding of Organic Ions by Proteins. Comparison of Native and of Modified ProteinsJournal of the American Chemical Society, 1949
- THE PREPARATION OF PURE CASEINPublished by Elsevier ,1918