Properties of Acid Casein and Casein Micelles from Milk Destabilized by Frozen Storage |
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Authors: | Ching-mo Chen Kunio Yamauchi |
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Institution: | Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo |
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Abstract: | No difference was found in calcium sensitivity, electrophoretic and optical properties between acid caseins prepared from skimmilk before and after frozen storage (up to 180 days at ?7°C).Destabilization of casein micelles can not be explained either by the reduction of solvation of the micelles or by the liberation of κ-casein from the micelles. However, when storage period was extended (about six months), splitting of a part of κ- and β-casein from the micelles to soluble form was observed, suggesting a drastic change of structure of the destabilized casein micelles. |
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