κ-Casein Inhibits Amorphous Aggregation of β-Casein

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This is a Experimental Study study.

Jaspreet Kaur; Mily Bhattacharya

doi:10.1039/d5cp02431e

January 1, 2025Physical Chemistry Chemical PhysicsOpen Access

κ-Casein Inhibits Amorphous Aggregation of β-Casein

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Key Points

κ-casein prevents amorphous aggregation of β-casein, maintaining protein stability in solutions.
Key metrics include the effects of κ-casein on β-casein aggregation observed in experimental settings.
Analysis across different caseins demonstrates the functional role of milk proteins in food technology.
These findings support the potential use of κ-casein in enhancing dairy product quality and stability.

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Implication

Experimental findings reveal κ-casein inhibits amorphous aggregation of β-casein, highlighting its functional properties in dairy applications.

Abstract

Caseins are mammalian milk proteins that are commonly utilized in food industries due to their various nutritional and functional properties. Among various caseins, viz. α S1 -, α S2 -, β- and κ-casein, β-casein...

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Cite This Study

Kaur et al. (2025) studied this question.

synapsesocial.com/papers/68f9840c1881b68f3b7ae7a3 https://doi.org/10.1039/d5cp02431e

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κ-Casein Inhibits Amorphous Aggregation of β-Casein

Key Points

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Implication

Abstract

Discussion

Cite This Study

κ-Casein Inhibits Amorphous Aggregation of β-Casein

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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