Surface Active Properties of Whole Caseins with Different Phenotype Combinations of as1-Casein, b-Casein and k-Casein

Abstract

Surface activity of protein is an important characteristic which significantly influence its foaming and emulsification properties. Studies have shown that the surface active properties were highly related to the chemical and structural characteristics such as the content and disposition of amino acid residues, molecular size, shape and flexibility, secondary conformations, net charges and hydrophobicity of proteins. Genetic variants due to amino acid substitution or deletion alter the primary structure and hence may influence the surface active properties of milk proteins.[...