EFFECT OF PRESSURE ON TEMPERATURE-DEPENDENT ASSOCIATION OF BETA-CASEIN

被引：93
作者：
PAYENS, TAJ
HEREMANS, K
机构：
[1] Netherlands Institute of Dairy Research, Ede
[2] Laboratory of Biochemistry, Faculty of Sciences, University of Leuven, Leuven
来源：
BIOPOLYMERS | 1969年 / 8卷 / 03期
关键词：
D O I：
10.1002/bip.1969.360080305
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The effect of pressure on the temperature‐dependent association of β‐casein was studied by the method of light scattering. Between 1 and 1500 kg/cm2, β‐casein is reversibly depolymerized, indicating an increase in partial specific volume of the protein with association. Possible mechanisms for association are discussed. At still higher pressures reversible reassociation is observed, which is ascribed to conformational changes in the β‐casein molecule. Copyright © 1969 John Wiley & Sons, Inc.
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页码：335 / &
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