Why is kappa casein involved in micelle stablilization of milk proteins?
Answers
Answered by
0
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.
Similar questions