Environmental influences on bovine kappa-casein: reduction and conversion to fibrillar (amyloid) structures (original) (raw)

The caseins of milk form a unique calcium-phosphate transport complex that provides these necessary nutrients to the neonate. The colloidal stability of these particles is primarily the result of kappa-casein. As purified from milk, this protein occurs as spherical particles with a weight average molecular weight of 1.18 million. The protein exhibits a unique disulfide bonding pattern, which (in the absence of reducing agents) ranges from monomer to octamers and above on SDS-PAGE. Severe heat treatment of the kappa-casein (90 degrees C) in the absence of SDS, before electrophoresis, caused an increase in the polymeric distribution: up to 40% randomly aggregated high-molecular weight polymers, presumably promoted by free sulfhydryl groups (J. Protein Chem. 17: 73-84, 1998). To ascertain the role of the sulfhydryl groups, the protein was reduced and carboxymethylated (RCM-K). Surprisingly, at only 37 degrees C, the RCM-kappa-casein exhibited an increase in weight average molecular wei...