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SUMMARY:Contr. talk - Dephosphorylation of the casein micelle
DTSTART;VALUE=DATE-TIME:20210609T142000Z
DTEND;VALUE=DATE-TIME:20210609T144000Z
DTSTAMP;VALUE=DATE-TIME:20260529T230410Z
UID:indico-contribution-1106@lindico453.srv.lu.se
DESCRIPTION:Speakers: Thea Lykkegaard Møller (Department of Food Science\
 , Aarhus University)\nDephosphorylation of caseins has been evaluated on t
 heir monomeric forms\, and dephosphorylation extents up to nearly 100% hav
 e been reported. However\, the effect of dephosphorylation on casein micel
 les has yet to be fully understood. The aim of this work is to study the d
 ephosphorylation of the native casein micelle under native\nand dissociati
 ng conditions to determine the kinetics of micellar dephosphorylation and 
 to study the micellar structure as a function of its phosphorylation degre
 e. We hypothesize that the structure of the casein micelle is the limiting
  factor when enzymatically dephosphorylating it. To test the hypothesis\, 
 dephosphorylation\, by Calf Intestinal Phosphatase and Potato Acid Phospha
 tase\, is conducted under varying conditions\, and the degree of dephospho
 rylation compared. The structural changes affecting the micelle are then e
 valuated by determining differences in micellar protein composition\, part
 icle size by light scattering\, and structural analysis using SAXS\, to st
 udy possible changes to the outer and inner structure of the casein micell
 e before and after dephosphorylation treatment. This work allows to furthe
 r elucidate the organization of the casein micelle\, by determining the ac
 cessibility of the enzyme within the supramolecular structure\, and under 
 which conditions we see specific changes in the pattern of dephosphorylati
 on.\n\nhttps://lindico453.srv.lu.se/event/159/contributions/1106/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1106/
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