Heat stability of milk: role of β-lactoglobulin in the pH-dependent dissociation of micellar κ-casein

Abstract

SummaryOn heating casein micelle systems containing β-lactoglobulin (β-lg) at 90°C for 10 min, β-lg complexed with casein micelles at pH < 6·9, probably as a result of interaction with κ-casein via sulphydryl-disulphide interchange, and co-sedimented with the micelles on ultracentrifugation. Complex formation with β-lg appeared to prevent the dissociation of micellar κ-casein on heating. However, at pH ≥ 6·9, κ-casein/β-lg complexes dissociated from the micelles on heating, thus enhancing the release of micellar κ-casein. High concentrations of β-lg (≥0·8%) induced coagulation at pH 7·3, essentially by promoting the dissociation of micellar κ-casein. It appeared that αs1-, αs2-, β- and κ-caseins dissociated from serum protein-free casein micelles to equal extents, but the presence of β-lg specifically enhanced the dissociation of κ-casein at pH values ≥ 6·9. Micelle hydration increased slightly when casein micelles were heated in the presence of β-lg at pH 6·7, while at pH 7·3 β-lg decreased the degree of hydration of casein micelles. Formation of a complex between β-lg and κ-casein appeared to stabilize the micelles in the pH range 6·5–6·7, possibly via increased micellar charge or degree of hydration or by preventing the dissociation of κ-casein.