biopolymer based nano-complex is a category of nano-carriers which are produced by interaction between protein and polysaccharide. they can carry hydrophobic nutriciuticals in aqueous solutions and also cause to increase of protection and bioavailability of encapsulated active materials. in this research, gellan-caseinate complexes containing omega3 were produced by adding gellan solutions to c...

The effects of high pressure (HP) treatment (100-400 MPa at 10-60 °C) on the solubility of milk protein concentrate (MPC) powders were tested. The solubility, measured at 20 °C, of fresh MPC powders made with no HP treatment was 66%. It decreased by 10% when stored for 6 weeks at ambient temperature (~20 °C) and continued to decrease to less than 50% of its initial solubility after 12 months of...

Proteins are commonly used as emulsifying agent in food applications, although they highly affected by their environment, with the presence of ethanol being just one parameter known to influence properties. An increasing level is expected result a reduced emulsification efficiency protein and, therefore, emulsion processing absence this solvent should lead more stable oil-in-water emulsions. So...

Abstract To investigate the influence of internal micellar structure on course enzymatic cross-linking especially in initial phase reaction, casein micelles isolated from raw milk via ultracentrifugation were incubated with microbial transglutaminase (mTG) comparison non-micellar sodium caseinate. Reactive lysine and glutamine residues identified using a label-free approach, based identificatio...

The data presented here are related to the research article entitled "Synthesis and characterization of alkylated caseinate, and its structure-curcumin loading property relationship in water" (Zhang et al., 2018) [1]. This data article reports the detailed spectra information for 1H NMR, 13C NMR and UPLC-Q-TOF MS of the N-succinimidyl fatty acid esters with various alkyl chain lengths (Cn-NHSs,...

Soft materials may break irreversibly upon applying sufficiently large shear oscillations, a process whose physical mechanism remains largely elusive. In this work, the rupture of protein gels made of sodium caseinate under an oscillatory stress is shown to occur in an abrupt, brittle-like manner. Upon increasing the stress amplitude, the build-up of harmonic modes in the strain response can be...