Electronic properties of the casein-methylglyoxal complex.

Abstract

Measurements of the ESR, direct current conductivity, microwave permittivity and electronic transference number are reported for the brown casein-methylglyoxal complex. Compared with normal white casein, the colored casein complex exhibits an increased electronic activity. This probably arises from the electron-accepting action of the methylglyoxal in separating electronic charge from an otherwise completely occupied electronic ground state of the casein macromolecule.