answersLogoWhite

0

Casein doesn't have (or it is very limited) secondary or tertiary structure, rather it is linked exclusively via covalent interactions in its calcium-phosphate micelle structure. Thus, heating the milk to such temperature is insufficient to break the micelles apart and consequently the casein molecules will not denature (at a moderately high temperature of 80 degrees, such as pasteurization.

User Avatar

Wiki User

12y ago

Still curious? Ask our experts.

Chat with our AI personalities

DevinDevin
I've poured enough drinks to know that people don't always want advice—they just want to talk.
Chat with Devin
JordanJordan
Looking for a career mentor? I've seen my fair share of shake-ups.
Chat with Jordan
FranFran
I've made my fair share of mistakes, and if I can help you avoid a few, I'd sure like to try.
Chat with Fran

Add your answer:

Earn +20 pts
Q: Why casein dont denature by heating?
Write your answer...
Submit
Still have questions?
magnify glass
imp