User:Andy Maloney/Kinesin & Microtubule Page/Surface passivation/Dairy Chemistry and Biochemistry Chapter 9

Disclaimer

These are my notes. Please read the book before reading my notes.

Book

Dairy Chemistry and Biochemistry

Notes

• Heating milk causes a decrease in soluable calcium phosphate and it precipitates onto casein micelles. This is reversible through coolin.
• On heating, the pH may decrease due to dephosphorylation of casein.
• Caseins are small 20 - 25 kDa.
  • They are relatively hydrophobic
  • They have little higher structure, i.e. they do not denature.
  • They have few disulphide bonds with alpha_s2 and kappa caseins being the ones that have them.
  • They contain no sulphydrol groups.
  • All caseins are phosphorylated.
  • alpha_s1,s2 and beta caseins bind calcium strongly due to their phosphorylation.
• Caseins are not susceptible to thermal denaturation.
• Dephosphorylations does occur to about 100% in one hour if the caseins are heated to 140˚C.

Take home

I can heat casein to get it to go into solution!