User:Andy Maloney/Kinesin & Microtubule Page/Surface passivation/Heat induced Changes in the Hydrophobicity of Kappa casein and beta Lactoglobulin

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


Heat-induced Changes in the Hydrophobicity of Kappa-casein and β-Lactoglobulin


  • Notes that nonpolar regions of proteins become accesible as you denature it by heat.
  • Used ANS to determine how much hydrophobic regions of the proteins were exposed by the heat.
  • kappa-casein wasn't affected very much up to 80˚C and heating for 12 minutes.

Take home

This paper shows that kappa-casein is not affected by heat treatment.