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Adsorption of Positively-Charged ß-Lactoglobulin Derivatives to Casein Micelles

Department of Food Science, Walter V. Price Cheese Research Institute, University of Wisconsin, Madison 53706

ABSTRACT

Positively-charged ß-lactoglobulin derivatives prepared by amidation or esterification of available carboxyl groups of the native protein were bound strongly by casein micelles. Increasing amounts of these additives progressively decreased rennet coagulation time of casein micelles. Higher concentrations of positively-charged proteins coagulated casein micelles without addition of rennet extract. Of the modified proteins tested, approximately 1.0 g amidated ß-lactoglobulin, 2.0 g ethyl-esterified ß-lactoglobulin, or 1.0 g methyl-esterified ß-lactoglobulin would be required to coagulate 100 ml of casein micelles at concentrations in milk.