牛源κ-酪蛋白在pH 7.0时的缔合

The association of bovine SH-kappa-casein at pH 7.0.

作者信息

Vreeman H J

出版信息

J Dairy Res. 1979 Apr;46(2):271-6. doi: 10.1017/s0022029900017167.

DOI:10.1017/s0022029900017167

Abstract

The self-association of SH-kappa-casein at pH 7.0 in 0.01 M-EDTA, 0.001 M-dithiothreitol buffer, containing 0.1, 0.2, 0.5 or 1.0 M-NaCl is of a monomer-polymer type. The polymer is a spherical particle, diam. 23 nm and mol. wt 570000 (30 monomers). These parameters are not greatly influenced by variations in ionic strength above 0.1. The critical micelle concentration, which is a property of a monomer--polymer equilibrium, decreases with increasing ionic strength. The standard free energy of association is about -36 kJ/mol. monomer at 20 degrees C.

摘要

在含有0.1、0.2、0.5或1.0M氯化钠的0.01M乙二胺四乙酸、0.001M二硫苏糖醇缓冲液中，pH值为7.0时，SH-κ-酪蛋白的自缔合属于单体-聚合物类型。聚合物是球形颗粒，直径23纳米，分子量570000（30个单体）。高于0.1的离子强度变化对这些参数影响不大。临界胶束浓度是单体-聚合物平衡的一个特性，它随着离子强度的增加而降低。在20℃时，缔合的标准自由能约为-36kJ/mol单体。