Interaction between<i>k</i>-Casein and<i>β</i>-Lactoglobulin: Effect of Calcium

Haque, Zahurul; Kinsella, John E.

doi:10.1080/00021369.1987.10868312

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Electrostatic and Ionic Interactions1

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2009

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“…According to studies using either reconstituted lactose-free milk or model protein mixtures, the role of ionic interactions in the building of β-lactoglobulin/κ-casein complexes is minor and somewhat controversial, as ionic screening by e.g. calcium, respectively promotes [176] or inhibits [45,77] formation of complexes. Denatured β-lactoglobulin is able to chelate significant amounts of calcium on heat treatment, both in solution [75] and in skim milk [136].…”

Section: Electrostatic and Ionic Interactionsmentioning

confidence: 99%

Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review

Donato

Guyomarc’H

2009

Dairy Sci. Technol.

229

153

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