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Titel:

Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Reiter, Marius; Reitmaier, Michael; Kulozik, Ulrich
Abstract:
Understanding the behavior of casein micelles (CMs) in a concentrated state is of interest for the targeted functionalization of micellar casein concentrates (MCCs). We assessed potential differences in colloidal properties of CM at threefold (MCC) and milk-like concentration (MLC) in response to compositional changes of CM caused by modifications of the ionic environment induced by the addition of CaCl2 and trisodium citrate (TSC). CMs were therefore analyzed regarding surface charge, particle...     »
Stichworte:
calcium release; casein concentrate; colloidal properties; Particle Size; protein concentration; voluminosity; water release; Zeta Potential
Zeitschriftentitel:
ACS Food Science & Technology
Jahr:
2022
Volltext / DOI:
doi:10.1021/acsfoodscitech.2c00236
Print-ISSN:
2692-1944
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