RLT 48500 Lecture Notes - Lecture 6: Amphiphile, Storage Protein, Casein
2 Oct 2016
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9 essential amino acids found in milk protein: m,i,l,k,h,w,v,p,t: different kinds of milk: non-fat, skim milk. low fat, pure milk. Proteins that tend to fold back on themselves into compact units that approach nearly spheroidal shapes. Do not form intermolecular interactions between protein units as fibrous proteins do. More easily solubilized as colloidal suspensions: there are 3 kinds of proteins in milk: caseins, lactalbumins, and lactoglobulins. Casein: main protein in milk, globular in shape, fxn as a storage protein. Phospoprotein has phosphate groups attached to the hydroxyl groups of some amino acids side- chains. Calcium salt called, calcium caseinate; insoluble in solution with ph less than 4. 6. Micelle form because only one end of the amphipathic molecules will like the polar liquid, and the non-polar end will like the non- polar liquid. If the liquid is water, then the hydrophilic (polar) end of the molecule will want to make contact with the water molecules.
