18 Questions
What effect does the acid-rich κ-casein end have on the α-casein and β-casein within the micelles?
It protects them from precipitation by milk calcium.
What keeps the integrity of the casein micelles?
Calcium phosphate and hydrophobic interactions between sub-micelles.
At what pH do the micelles repel each other due to a surplus of negative charges?
6.6
What happens to micelles if Ca++ leaves them?
Micelles disintegrate into submicelles.
How is water involved in maintaining the balance within micelles?
Water held by κ-casein helps to keep a balance of negative charges between micelles.
What role does rennin play in the coagulation process of casein micelles?
Rennin aids in the aggregation of casein micelles.
What causes curt (coagulated protein) formation in κ-casein when the hydrophilic CMP tail is removed?
Loss of hydrophilic character and disturbance in balance
What happens to the stability of micellar complex when the pH of milk is lowered?
It is disrupted
At which pH does casein start to form a gel due to the same number of positive and negative charges on the casein molecule?
4.6
Why do sub-micelles and micelles repel each other at pH 6.6?
The protein molecule has a slightly negative charge
What effect does rennin have on casein micelles?
Destabilizes them
What happens to casein molecules at pH 4.6?
They have an equal number of positive and negative charges
What is the function of rennin in cheese making?
To attack the bond between AA 105 and 106 in κ-casein
What is the outcome of splitting the phenylalanine-methionine peptide bond by rennin?
Formation of a tough and rubbery gel
What occurs during the coagulation process of milk micelles?
Formation of a web by para-κ-caseins with calcium and phosphate
What effect does acidification have on casein in dairy products like yogurt?
Serves as the only thickener without using rennet
What leads to the formation of a tough and rubbery gel during cheese making?
Development of calcium bonds when water leaves the structure
What is significant about the iso-electric point (IEP) for casein molecules?
It is where casein molecules carry no charge resulting in precipitation
Learn about the process of κ-casein splitting in milk, causing the formation of curds through micelle clumping. Understand how the removal of the hydrophilic CMP tail leads to aggregation and loss of solubility, resulting in curd formation.
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