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Influence of Hydrogen and Calcium Ion Concentrations, Temperature, and Other Factors on the Rate of Aggregation of Casein

Eastern Regional Research Laboratory,¹ Philadelphia, Pennsylvania

ABSTRACT

The rates of aggregation of 1% whole casein, -casein, mixtures of - and ß-casein, and pepsin-paracasein, produced by the addition of calcium chloride at pH 6.3, have been studied at 25, 30, and 35°; the rates of aggregation of ß-casein alone have been studied at 30 and 31°. Temperature coefficients for the rate of aggregation are quite high (> 14 per 10°). Similar studies were performed with casein to which phosphate was added, with casein plus citrate, with a mixture of - and ß-casein (3:1), and with casein aggregated without calcium chloride at pH 5.5. In addition, the aggregation of whole casein by CaCl₂ has been studied from pH 7.9 to 5.5, at concentrations of casein of 0.2 to 1.5%, and the effect of several concentrations of sodium chloride on the aggregation determined.

¹ Eastern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.