Effect of pH on Bovine Casein Micelles
نویسندگان
چکیده
منابع مشابه
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Chemical or enzymatic cross-linking of casein micelles (CMs) increases their stability against dissociating agents. In this paper, a comparative study of stability between native CMs and CMs cross-linked with genipin (CMs-GP) as a function of pH is described. Stability to temperature and ethanol were investigated in the pH range 2.0–7.0. The size and the charge (ζpotential) of the particles wer...
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The structure of thin casein films prepared with spin-coating is investigated as a function of the calcium concentration. Grazing incidence small-angle x-ray scattering and atomic force microscopy are used to probe the micelle structure. For comparison, the corresponding casein solutions are investigated with dynamic light-scattering experiments. In the thin films with added calcium three types...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1973
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.47.503