Sources, isolation and properties of protein ingredients - Caseins
6 important questions on Sources, isolation and properties of protein ingredients - Caseins
What is the cause of caseins being random-coil proteins?
Why do caseins associate in micelles?
- Because of the random-coil structure, caused by proline residues.
- Unequal distribution of hydrophobicity and charge over the primary sequence
How big is a 'native' casein macro-micelle?
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Describe a casein macro-micelle
What is done with casein protein molecules (e.g. Modification)?
Why do caseins not precipitate at pH 6.7 and what would change if they did precipitate?
Lowering the pH or addition of rennet which removes the carbohydrate chain will result in precipitation of the caseins.
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