Physico-mathematical modelling of interaction between casein micelles and bacterial enzymes
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چکیده
منابع مشابه
Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?
The objective of this work was to determine if concentration of milk using ultrafiltration (in the absence of diafiltration) affects the physico-chemical properties of the casein micelles. The milk, once concentrated, was brought back to its original concentration and the physico-chemical properties as well as its susceptibility to rennet induced gelation were assessed. Although much is underst...
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The internal structure of casein micelles was studied by calculating the small-angle neutron and X-ray scattering and static light scattering spectrum (SANS, SAXS, SLS) as a function of the scattering contrast and composition. We predicted experimental SANS, SAXS, SLS spectra self consistently using independently determined parameters for composition size, polydispersity, density and voluminosi...
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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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ژورنال
عنوان ژورنال: Anales AFA
سال: 2015
ISSN: 1850-1168
DOI: 10.31527/analesafa.2015.26.2.51