کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10378012 880748 2005 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Aggregation and gelation of micellar casein particles
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Aggregation and gelation of micellar casein particles
چکیده انگلیسی
Micellar casein particles (submicelles) are formed by removing calcium phosphate from native casein. The submicelles aggregate and eventually form a gel with a rate that increases strongly with increasing temperature and casein concentration. At low casein concentrations the gel is very weak and collapses under its own weight so that a precipitate is formed. The structure of the aggregates is studied using light scattering and cryo-electron microscopy. It is found that the aggregates have a self-similar structure with fractal dimension 2. The viscoelastic properties of the gel are studied by frequency scans of the loss and storage moduli during the gelation process. The bonds between the submicelles probably involve calcium phosphate complexes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Colloid and Interface Science - Volume 287, Issue 1, 1 July 2005, Pages 85-93
نویسندگان
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