کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9746489 | 1492160 | 2005 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effects of different cations on the physicochemical characteristics of casein micelles
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Physicochemical characterisation of casein micelles suspended in milk ultrafiltrate and enriched with different cations (Fe, Cu, Ca, Zn and Mg) was investigated. After addition of 2.5-8.0 mmol kgâ1 of cations, associations of added cation, citrate, inorganic phosphate and calcium with casein micelles were observed. The order of association of cations with casein micelles was Fe3+ > Zn2+ > Ca2+ > Cu2+ > Mg2+. At the same time, the casein content increased in the casein micelles while the water content decreased. Changes in hydrophobicity and zeta potential of casein micelles were also determined while no variation in the average diameter was detected. In the presence of 8.0 mmol kgâ1 of magnesium or ferric iron, heat stability (115 °C for 30 min) of casein micelles was decreased. From these results, a mechanism of cation association with casein micelles is proposed, highlighting the determinant role of ultrafiltrable citrate and inorganic phosphate. This mechanism is discussed in relation to modifications in physicochemical characteristics of casein micelles.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 673-683
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 673-683
نویسندگان
Marine Philippe, Yvon Le Graët, Frédéric Gaucheron,