Heat-stability of cow milk: Relationship between calcium-salts formed and .GAMMA.-casein A in casein micelle.
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چکیده
منابع مشابه
Stability of casein micelles in milk
Casein micelles in milk are proteinaceous colloidal particles and are essential for the production of flocculated and gelled products such as yogurt, cheese, and ice-cream. The colloidal stability of casein micelles is described here by a calculation of the pair potential, containing the essential contributions of brush repulsion, electrostatic repulsion, and van der Waals attraction. The param...
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Nentwich I . , Szépfalusi Zs. , Kunz C. , Spuergin P. , Urbanek R.: Antigenicity for Humans of Cow Milk Caseins, Casein Hydrolysate and Casein Hydrolysate Fractions. Acta Vet. Brno 2004, 73: 291-298. Cow milk casein consists of several fractions each of which have different structure and differing antigenicity. The aim of the study was to investigate the capacity of cow milk casein, casein frac...
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Phadungath, C. Casein micelle structure: a concise review Songklanakarin J. Sci. Technol., 2005, 27(1) : 201-212 Milk is a complex biological fluid with high amount of proteins, lipid and minerals. The function of milk is to supply nutrients such as essential amino acids required for the growth of the newborn. In addition, due to the importance of casein and casein micelles for the functional b...
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15 صفحه اولEncapsulation of Indonesian Propolis by Casein Micelle
Propolis is strong adhesive material with one of most valuable bees product and has wide range of biological activities such as antibacterials, antiviruses, antifungals, antiinflammation, photoprotector and so on. Propolis has been aplied as antimicrobials agent in food and healtcare products. To improve handling properties, Indonesian propolis were encapsulated by casein micelle with a homogen...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1985
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.59.519