Dairy Chemistry And Biochemistry

178 DAIRY CHEMISTRY AND BIOCHEMISTRY

Figure 4.18 (Continued).

4.5.3 Molecular size

All the caseins are relatively small molecules, ranging in molecular weight
from about 20 to 25 kDa (Table 4.2).

4.5.4 Hydrophobicity

The caseins are often considered to be rather hydrophobic molecules.
However, consideration of the amino acid composition indicates that they
are not particularly so; in fact, some are more hydrophilic than the whey
protein, P-lactoglobulin (Table 4.2). However, the caseins do have high