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Binding of calcium ions to bovine αsl-casein and precipitability of the protein–calcium ion complexes

Published online by Cambridge University Press:  01 June 2009

Douglas G. Dalgleish  and
Thomas G. Parker
Douglas G. Dalgleish
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
Thomas G. Parker
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summary

Binding isotherms for the calcium ion–αsl-casein system have been measured, as functions of ionic strength, temperature, and pH, and the isotherms have been analysed in terms of binding constants modified by substitution effects. The results demonstrate that the strength of binding is increased with increasing temperature and decreased by increasing ionic strength or decreasing pH, all of which may be explained semi-quantitatively. Parallel studies on the precipitability of the αsl-casein–Ca2+ complexes showed that there is considerable variation in the extent of calcium binding required to initiate precipitation of the protein, and in the calcium concentration necessary to achieve the required extent of ligand binding.

Type
Original Articles
Information
Journal of Dairy Research , Volume 47 , Issue 1 , February 1980 , pp. 113 - 122
Copyright
Copyright © Proprietors of Journal of Dairy Research 1980

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