کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8979168 | 1107110 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification](/preview/png/8979168.png)
چکیده انگلیسی
Milk samples were acidified with different amounts of glucono-δ-lactone (GDL) and samples of permeates were collected rapidly by ultrafiltration at intervals during acidification. Calcium contents of these sera were measured to define the extent and rate of dissociation of micellar calcium phosphate. In parallel samples, measurements were made of the ultrasonic velocity and the ultrasonic attenuation of milks and permeates. This allowed the establishment of a complete profile of the changing mineral distribution of milk and changes in ultrasonic properties, as functions of pH. The results showed that changes in both of ultrasonic parameters depended almost completely on changes in composition of milk serum, and that states of casein micelles made little contribution. This makes ultrasound an excellent method for following the release of calcium and the progress of acidification in milks.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 15, Issue 11, November 2005, Pages 1105-1112
Journal: International Dairy Journal - Volume 15, Issue 11, November 2005, Pages 1105-1112
نویسندگان
Douglas G. Dalgleish, Edita Verespej, Marcela Alexander, Milena Corredig,