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The Role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk

Published online by Cambridge University Press:  01 June 2009

J. V. Wheelock  and
A. Kirk
J. V. Wheelock
Affiliation:
School of Biological Sciences, The University, Bradford, Yorkshire, BD7 1DP
A. Kirk
Affiliation:
School of Biological Sciences, The University, Bradford, Yorkshire, BD7 1DP
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Summary

It has been shown that the inhibition caused by heat treatment, of the primary phase of rennin action on casein micelles, is dependent on the presence of β-lactoglobulin. The degree of inhibition increased with increasing amounts of added β-lactoglobulin for both heated casein micelles and heated skim-milk to a constant value. The results are fully consistent with the hypothesis that the inhibition is caused by complex formation between β-lactoglobulin and κ-casein when milk is heated.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 3 , October 1974 , pp. 367 - 372
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

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References

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