The effects of the initial emulsion structure (droplet size and emulsifier) on the properties of β-carotene-loaded emulsions and the bioavailability of β-carotene after passing through simulated gastrointestinal tract (GIT) digestion were investigated. Exposure to GIT significantly changed the droplet size, surface charge and composition of all emulsions, and these changes were dependent on the...

The rates and extents of hydrolysis of alpha(S)- and beta-caseins from bovine, caprine, and ovine sodium caseinates produced by an enzymatic extract of the fruit of Opuntia ficus-indica, (L.) Miller were evaluated and compared with those produced by a commercial animal rennet. A mechanistic model based on a pseudo-first-order enzymatic reaction, in the presence of first-order deactivation of th...

Thermolysis of proteins produces xenobiotic amino-acids such as the potentially toxic lysinoalanine, and the alkylating agent, dehydroalanine, which have been considered possible health hazards. We observed that thermolyzed casein promoted aberrant crypt foci (ACF) and colon cancer growth in rats initiated with azoxymethane and speculated that promotion might be due to the formation of these co...

Colloidal hard-sphere (HS) particles of narrow-size distribution exhibit crystalline and glassy states beginning at the particle volume fractions phi = 0.494 and phi(G) = 0.58, respectively. Dynamic rheological data on the dispersions were strongly modified to solid-like behavior as phi approached phi(G). In addition, cooperative motion in structural relaxation has been observed microscopically...

THE presence of vitamin A in specimens of casein not subjected to treatment for effecting its removal or destruction has been assumed from the early days of research on vitamins. "Light white" casein (sodium caseinate), a form of casein much used in nutritional experiments, was examined as a source of vitamin A for rats by Culhane [1933]. She found that its use as the protein constituent of a b...

Moderate electric field (MEF) was employed to sunflower protein isolate (SPI) and sodium caseinate (CAS) change their structural thermo-physical properties with a non-thermal approach. MEF treatment significantly reduced the average particle size noticeable changes in uniformity of SPI CAS solutions. A maximum 10% reduction surface tension observed for 0.2% w/w sample by applying 150 V 20 s. Th...