Heat-induced interaction of beta -lactoglobulin and kappa -casein

Mckenzie, G.H.; Norton, R.S.; Sawyer, W.H.

J. Dairy Res 38(3): 343-351

1971


Accession: 014503169

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Abstract
The interaction of beta -lactoglobulin and kappa -casein at high temp. was studied polarimetrically. The rate of interaction was related to the genetic variant of beta -lactoglobulin present. beta -Lactoglobulin B, whose thermodenaturation was faster than that of A variant, interacted more rapidly with kappa -casein than did the A variant. Velocity sedimentation studies indicated that characteristics of the complex were determined more by the beta -lactoglobulin than by the kappa -casein.