the effect of oleic and stearic acids on the water vapor permeability (wvp) and mechanical properties of sodium caseinate films was investigated. emulsifiers (span 80 and 85) were employed to produce the base mixture of film. tensile strength (ts), elongation (e) and young's modulus (ym) were obtained for both standard (without lipids) and hydrophobic films. results showed that the additio...

Ecto-5'-nucleotidase is known to be diminished markedly in activated compared to control mouse macrophages. The level of three purine nucleoside metabolizing enzymes, adenosine deaminase (EC 3.5.4.4), purine nucleoside phosphorylase (EC 2.4.2.1), and adenine phosphoribosyltransferase (EC 2.4.2.7) were measured in the sonicates of different populations of mouse peritoneal macrophages. Levels of ...

The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-δ-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experime...

The poor water solubility and bioactivity of lipophilic phytochemicals can be potentially improved by delivery systems. In this study, a low-cost, low-energy, and organic solvent-free encapsulation technology was studied by utilizing the pH-dependent solubility properties of curcumin and self-assembly properties of sodium caseinate (NaCas). Curcumin was deprotonated and dissolved, while NaCas w...

We investigated mixed-protein gels made from sodium caseinate and ovalbumin at different ratios with use of the acidification agent glucono-$\delta$-lactone. Dynamic viscoelastic measurements revealed that increasing content decreased mechanical properties gel but accelerated onset time phase transition. Ultrasound spectroscopy during gelation relative velocity gradually decreased, whereas ultr...

Enzymatic cross-linking by microbial transglutaminase is a prominent approach to modify the structure and techno-functional properties of food proteins such as casein. However, some factors that influence structure-function-interrelations are still unknown. In this study, size cross-linked sodium caseinate nanoparticles was modulated varying ionic milieu during incubation with enzyme. As reveal...