Effect of pressure on the temperature‐dependent association of β‐casein

Abstract

Abstract The effect of pressure on the temperature‐dependent association of β‐casein was studied by the method of light scattering. Between 1 and 1500 kg/cm 2 , β‐casein is reversibly depolymerized, indicating an increase in partial specific volume of the protein with association. Possible mechanisms for association are discussed. At still higher pressures reversible reassociation is observed, which is ascribed to conformational changes in the β‐casein molecule.