Larsson-Raźnikiewicz M, Almlöf E, Ekstrand B
J Dairy Res. 1979 Apr;46(2):313-6. doi: 10.1017/s0022029900017222.
Casein micelles fractionated on controlled pore glass (CPG-10/3000) were shown to be stable by recycling experiments. Only minor effects on the size distribution of the casein micelles were found after heating skim-milk to 100 degrees C for 10 min, or freeze-drying skim-milk at -70 degrees C followed by resuspension in the synthetic milk serum of Jenness & Koops (1962). The heating caused some whey proteins (beta-lactoglobulin) to enter the micelle fractions while the freeze-drying caused some of the largest micelles to disrupt. In colloidal calcium phosphate-free skim-milk prepared according to Pyne & McGann (1960) all the micelles appeared to dissociate into monomeric caseins.
通过循环实验表明，在可控孔径玻璃（CPG - 10/3000）上分级分离的酪蛋白胶束是稳定的。将脱脂乳加热至100℃持续10分钟，或将脱脂乳在-70℃下冷冻干燥，然后再悬浮于Jenness和Koops（1962）的合成乳清中后，发现对酪蛋白胶束的尺寸分布只有轻微影响。加热使一些乳清蛋白（β-乳球蛋白）进入胶束部分，而冷冻干燥则导致一些最大的胶束破裂。在按照Pyne和McGann（1960）制备的无胶体磷酸钙脱脂乳中，所有胶束似乎都解离成单体酪蛋白。
