Effect of Phosphate on Bovine Casein Micelles
نویسندگان
چکیده
منابع مشابه
Mesoscale crystallization of calcium phosphate nanostructures in protein (casein) micelles.
Aqueous micelles of the multi-protein calcium phosphate complex, casein, were treated at 60°C and pH 7 over several months. Although partial dissociation of the micelles into 12 nm sized amorphous calcium phosphate (ACP)/protein nanoparticles occurred within a period of 14 days, crystallization of the ACP nanoclusters into bundles of hydroxyapatite (HAP) nanofilaments was not observed until aft...
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Introduction: Nowadays, several casein components such as casein phosphopeptide amorphous calcium phosphate (CPP-ACP) are vastly considered as a suitable replacement for fluoride component . The aim of this study was to compare the effect of CPP-ACP paste and fluoride varnish on dentin hypersensitivity reduction. Materials & Methods: In this clinical trial study, thirty adult patients betwee...
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this experimental study has been conducted to test the effect of oral presentation on the development of l2 learners grammar. but this oral presentation is not merely a deductive instruction of grammatical points, in this presentation two hypotheses of krashen (input and low filter hypotheses), stevicks viewpoints on grammar explanation and correction and widdowsons opinion on limited use of l1...
15 صفحه اولEffect of Casein Phosphopeptide-Amorphous Calcium Phosphate and Three Calcium Phosphate on Enamel Microhardness.
AIM This study aims to investigate the effect of casein phos-phopeptide-amorphous calcium phosphate and three calcium phosphate (CPP-ACP and TCP) on increasing the microhardness of human enamel after induction of erosion. MATERIALS AND METHODS A total of 26 healthy human-impacted third molar teeth were chosen, and their hardness measured using a microhardness testing machine. The samples were...
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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: Journal of the agricultural chemical society of Japan
سال: 1974
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.48.49