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Journal of Dairy Science Vol. 50 No. 2 135-141
© 1967 by American Dairy Science Association ®
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Reversible Heat-Induced Dissociation of the Alpha-Casein Complex

D. B. Kenkare and P. M. T. Hansen

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

Sephadex gel filtration and ultracentrifugation at temperatures up to 8.5 C demonstrated a reversible heat-induced dissociation of the alpha-casein complex into {alpha}s1-casein and {kappa}-casein, which occurred between 45 and 54 C. Presumably, the dissociation is the result of a transition from predominantly hydrophilic interactions (hydrogen bonds) between {alpha}s1- and {kappa}-casein at low temperature to hydrophobic interactions involving only {kappa}-casein at elevated temperature.






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Copyright © 1967 by the American Dairy Science Association ®.