Structure Determination of Different Casein Components

摘要: Casein is the main protein component of milk. It not a homogeneous polymer but consists several types casein, and forms large spherical micelles remarkable stability. The reason for this stability yet fully understood. In co-operation with other laboratories, we have been able to obtain well-separated individual fractions which were studied regard their capability micelle formation structure. Studies carried out α, β κ-caseins. Small-angle neutron scattering combined static dynamic light applied, gave information on particle weight Mw, radius gyration Rg hydrodynamic RH, factor Pz(q), where q = (4π/λ) sin θ/2.