User: Guest  Login
Title:

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

Document type:
Zeitschriftenaufsatz
Author(s):
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...     »
Keywords:
calcium release; casein concentrate; colloidal properties; Particle Size; protein concentration; voluminosity; water release; Zeta Potential
Journal title:
ACS Food Science & Technology
Year:
2022
Fulltext / DOI:
doi:10.1021/acsfoodscitech.2c00236
Print-ISSN:
2692-1944
 BibTeX