κ-Casein—β-Lactoglobulin Interaction in Solution When Heated

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Abstract
Heating a mixture (0.5% of each) of B-lacto-globulin and n-casein (pH 7) at 90C for 15 min. led to interaction between the proteins. Before heating the components moved independently; after heating a single component of intermediate mobility was observed. Ultracentrifuge examination of the heated mixture showed a new component with an S20 value of 45 (3 times greater than the S20 value of n-casein). The ability of the n-casein to stabilize Ca-sensitive casein was considerably reduced in the heated mixture. The clotting time of n-casein by rennin was increased by the addition of B-lactoglobulin and was increased still further when the mixture had been heated. The clot formed by the action of rennin on the heated mixture contained the [beta]-lactoglobulin and n-casein.