Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
601151 | Colloids and Surfaces B: Biointerfaces | 2011 | 5 Pages |
Abstract
⺠Fatty acid salts induce a gradual attenuation increase of the mixed protein. ⺠In contrast, it shows a transient attenuation increase without fatty acid salts. ⺠The transient increase in attenuation suggests formation of casein micelle. ⺠It suggests β-casein aids in the gelation of β-lactoglobulin B with fatty acid salts.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Naoko Yuno-Ohta, Milena Corredig,