Studies on the Interaction between αs1- and β-Caseins

YOSHIKAWA Masaaki, SUGIMOTO Etsuro, CHIBA Hideo

doi:10.1080/00021369.1975.10861856

Studies on the Interaction between αs1- and β-Caseins

DOI DOI オープンアクセス

YOSHIKAWA Masaaki

Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
SUGIMOTO Etsuro

Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
CHIBA Hideo

Department of Food Science and Technology, Faculty of Agriculture, Kyoto University

書誌事項

タイトル別名

Studies on the interaction between .ALPHA.SI- and .BETA.-caseins.

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説明

The interaction of α_S1-casein with β-, dephosphorylated β-, γ- and R-caseins was studied. It was proved by the sedimentation velocity experiments that α_Sl-casein formed a complex with each of these components at 25°C in the presence of 3mM CaCl₂. In the presence of 10mM CaCl₂, β- and dephosphorylated β-casein prevented the precipitation of α_S1-casein and gave micelle-like turbid solutions. However, γ- and R-caseins, fragments of β-casein, did not stabilize α_S1-casein. It was concluded from these results that β-casein interacted with α_S1-casein through its hydropholic region corresponding to R-casein and that hydrophilic region of β-casein was responsible for the stabilization of α_S1-casein.