Reversible Heat-Induced Dissociation of the Alpha-Casein Complex
Open Access
- 1 February 1967
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 50 (2) , 135-141
- https://doi.org/10.3168/jds.s0022-0302(67)87377-6
Abstract
Sephadex gel filtration and ultracentrifugation at temperatures up to 85[degree] C demonstrated a reversible heat-induced dissociation of the [alpha]-casein complex into [alpha]s1-casein and k-casein, which occurred between 45 and 54[degree]C. Presumably, the dissociation is the result of a transition from predominantly hydrophilic interactions (hydrogen bonds) between [alpha]s1- and k-casein at low temperature to hydrophobic interactions involving only k-casein at elevated temperature.This publication has 14 references indexed in Scilit:
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