User:Andy Maloney/Kinesin & Microtubule Page/Surface passivation/Heat induced Changes in the Hydrophobicity of Kappa casein and beta Lactoglobulin
These are my notes. Please read the paper before reading my notes.
- Notes that nonpolar regions of proteins become accesible as you denature it by heat.
- Used ANS to determine how much hydrophobic regions of the proteins were exposed by the heat.
- kappa-casein wasn't affected very much up to 80˚C and heating for 12 minutes.
This paper shows that kappa-casein is not affected by heat treatment.