Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-26T08:46:12.389Z Has data issue: false hasContentIssue false
  • English
  • Français

Incorporation of individual casein constituents into casein aggregates cross-linked by colloidal calcium phosphate in artificial casein micelles

Published online by Cambridge University Press:  01 June 2009

Takayoshi Aoki
Takayoshi Aoki
Affiliation:
Department of Animal Science, Faculty of Agriculture, Kagoshima University, Kagoshima 890, Japan
Get access Rights & Permissions [Opens in a new window]

Summary

Artificial casein micelles were prepared at a casein concentration of 2·5% with 10–40 mM-Ca, 12–27 mM-phosphate and 10 mM-citrate and cross-linking of casein by colloidal Ca phosphate (CCP) was examined. No casein aggregates cross-linked by CCP were formed at 10 mM-Ca, 12 mM-phosphate and 10 mM-citrate, which are the approximate concentrations found in the soluble phase of bovine milk. Although the amounts of casein aggregates cross-linked by CCP and of colloidal inorganic phosphate increased with increasing Ca and phosphate concentrations, the effect was not uniform. The incorporation rates of individual casein constituents into casein aggregates cross-linked by CCP were in the order > > β-casein. This was the reverse of the order of dissociation rates during dialysis of casein aggregates cross-linked by CCP reported previously.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 4 , August 1989 , pp. 613 - 618
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Allen, R. J. L. 1940 The estimation of phosphorus. Biochemical Journal 34 858–865CrossRefGoogle ScholarPubMed
Aoki, T., Kako, Y. & Imamura, T. 1986 Separation of casein aggregates cross-linked by colloidal calcium phosphate from bovine casein micelles by high performance gel chromatography in the presence of urea. Journal of Dairy Research 53 53–59CrossRefGoogle Scholar
Aoki, T., Kawahara, A., Kako, Y. & Imamura, T. 1987 a Role of individual milk salt constituents in cross-linking by colloidal calcium phosphate in artificial casein micelles. Agricultural and Biological Chemistry 51 817–821Google Scholar
Aoki, T., Yamada, N., Kako, Y. & Imamura, T. 1988 Dissociation during dialysis of casein aggregates cross-linked by colloidal calcium phosphate in bovine casein micelles. Journal of Dairy Research 55, 189–195CrossRefGoogle Scholar
Aoki, T., Yamada, N., Tomita, I., Kako, Y. & Imamura, T. 1987 b Caseins are cross-linked through their ester phosphate groups by colloidal calcium phosphate. Biochimica et Biophysica Acta 911 238–243CrossRefGoogle ScholarPubMed
Knoop, A.-M., Knoop, E. & Wiechen, A. 1979 Sub-structure of synthetic casein micelles. Journal of Dairy Research 46 347–350CrossRefGoogle ScholarPubMed
Holt, C. 1985 The milk salts: their secretion, concentrations and physical chemistry. In Developments in Dairy Chemistry – 3. Lactose and minor constituents pp. 143–181 (Ed. Fox, P. F.) London: Elsevier Applied Science Publishers LtdGoogle Scholar
Morr, C. V. 1967 Effect of oxalate and urea upon ultracentrifugation properties of raw and heated skim-milk casein micelles. Journal of Dairy Science 50 1744–1751CrossRefGoogle Scholar
Ono, T., Odagiri, S. & Takagi, T. 1983 Separation of the submicelles from micellar casein by high performance gel chromatography on a TSK-GEL G4000SW column. Journal of Dairy Research 50 37–44CrossRefGoogle Scholar
Payens, T. A. J. 1966 Association of caseins and their possible relation to structure of the casein micelle. Journal of Dairy Science 49 1317–1324CrossRefGoogle ScholarPubMed
Rose, D. 1969 A proposed model of micelle structure in bovine milk. Dairy Science Abstracts 31 171–175Google Scholar
Schmidt, D. G. 1982 Association of caseins and casein micelle structure. In Developments in Dairy Chemistry – 1. Proteins pp. 61–86 (Ed. Fox, P. F.) London: Applied Science Publishers Ltd.Google Scholar
Slattery, C. W. 1976 Casein micelle structure: an examination of models (review). Journal of Dairy Science 59 1547–1556CrossRefGoogle Scholar
Swaisgood, H. E. 1982 Chemistry of milk protein. In Developments in Dairy Chemistry – 1. Proteins pp. 1–59 (Ed. Fox, P. F.) London: Applied Science Publishers LtdGoogle Scholar
Waugh, D. F. 1971 Formation and structure of casein micelles. In Milk Proteins. Chemistry and Molecular Biology Vol. 11 pp. 3–85 (Ed. McKenzie, H. A.) New York: Academic PressCrossRefGoogle Scholar