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Effect of pressure on the temperature‐dependent association of β‐casein
Author(s) -
Payens T. A. J.,
Heremans K.
Publication year - 1969
Publication title -
biopolymers
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/bip.1969.360080305
Subject(s) - chemistry , casein , association (psychology) , partial specific volume , molecule , volume (thermodynamics) , biophysics , crystallography , thermodynamics , biochemistry , organic chemistry , psychology , physics , psychotherapist , enzyme , biology
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/cm 2 , 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.