Heat-induced complex formation between .KAPPA.-casein and .ALPHA.-lactalbumin.

It is considered that heat treatment affects the properties of milk such as heat-stability and chymosin clottability. The heat-induced interaction between κ-casein and α-lactalbumin was investigated under various conditions (buffer, pH, ionic strength, temperature). The results obtained, using Sephacryl S-300 gel filtration and sodium dodecylsulfate-polyacrylamide gel electrophoresis, indicated that a complex of the two proteins was formed in 35...