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Journal of Dairy Science Vol. 66 No. 3 390-395
© 1983 by American Dairy Science Association ®
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Treatment of Casein Micelles with Soluble and Immobilized Neuraminidase: Implications in Structure of the Micelle

Mohamed A. Mehaia and Munir Cheryan

Department of Food Science, Dairy Manufactures Building, University of Illinois, 1302 W. Pennsylvania Avenue, Urbana 61801

ABSTRACT

Bovine casein micelles were isolated from raw uncooled skim milk by ultracentrifugation, washing, and resuspending in simulated milk ultrafiltrate. They were reacted with soluble and immobilized neuraminidase in studies on the kinetics of release of sialic acid. Almost all of the sialic acid was released with soluble neuraminidase whereas only 88% was released with immobilized neuraminidase. After casein solubilization is accounted for, its appears that at least 75% of the glyco-{kappa}-casein in on the micelle surface.






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Copyright © 1983 by the American Dairy Science Association ®.