Question

Give reasons for the following:
(i) Kappa casein is involved in micelle stabilization of milk proteins.
(ii) Whey protein detoxifies xenobiotics.
(iii) Curd is used as pro-biotic.

Answer 1

Answer:

1 kappa-Casein is also involved in thiol-catalyzed disulfide interchange reactions with the whey proteins during heat treatments and, after rennet cleavage, in the facilitation of micelle coagulation. These functions of kappa-CN are regulated by the three-dimensional structure of the protein on the micelle surface.