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
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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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
Journal: Journal of Colloid and Interface Science - Volume 287, Issue 1, 1 July 2005, Pages 85-93
نویسندگان
Maud Panouillé, Dominique Durand, Taco Nicolai, Eric Larquet, Nicolas Boisset,