PMID: 9535269Apr 16, 1998Paper

Environmental effects on disulfide bonding patterns of bovine kappa-casein

Journal of Protein Chemistry
M L GrovesHarold M Farrell

Abstract

Bovine kappa-casein, the stabilizing protein of the colloidal milk protein complex, has a unique disulfide bonding pattern. The protein exhibits varying molecular sizes on SDS-PAGE ranging from monomer to octamer and above in the absence of reducing agents. Heating the samples with SDS prior to electrophoresis caused an apparent decrease in polymeric distribution: up to 60% monomer after 30 min at 90 degrees C as estimated by densitometry of SDS-PAGE. In contrast, heating the samples without detergent at 90 or 37 degrees C caused a significant increase in high-molecular-weight polymers as judged by electrophoresis and analytical ultracentrifugation. In 6 M urea, the protein could be completely reduced, but upon dialysis, varying degrees of polymer reformation occurred depending on the dialysis conditions. Spontaneous reoxidation to polymeric forms is favored at low pH (<5.15) and low ionic strength. The results are discussed with respect to the influence of the method of preparation on the polymer size of kappa-caseins and on their resultant physical chemical properties.

Citations

Sep 30, 2004·Journal of Dairy Science·H M FarrellH E Swaisgood
Mar 6, 2012·Annual Review of Food Science and Technology·Douglas G Dalgleish, Milena Corredig
Feb 5, 2008·The Journal of Biological Chemistry·Heath EcroydJohn A Carver
Oct 23, 2010·Journal of Dairy Science·B Ismail, S S Nielsen
Sep 28, 2001·Journal of Dairy Science·P D HoaglandH M Farrell
Jul 29, 2016·Physical Chemistry Chemical Physics : PCCP·Irina PortnayaDganit Danino
Feb 26, 2005·Critical Reviews in Food Science and Nutrition·R Owusu-Apenten
Apr 13, 2002·Journal of Dairy Science·S M SoodC W Slattery
Jan 11, 2003·Biotechnology & Genetic Engineering Reviews·Gordon A Morris
Aug 19, 2004·Journal of Agricultural and Food Chemistry·Yoav D Livney, Douglas G Dalgleish
May 28, 2010·Journal of Agricultural and Food Chemistry·François Chevalier, Alan L Kelly
Apr 28, 2006·Journal of Agricultural and Food Chemistry·Hasmukh A PatelLawrence K Creamer

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