PHYSICOCHEMICAL CHARACTERISTICS OF CASEIN MICELLES IN DILUTE AQUEOUS-MEDIA

被引：18

作者：

FOX, PF

NASH, BM

机构：

[1] Department of Dairy, Food Chemistry, University College, Republic of Ireland

来源：

JOURNAL OF DAIRY RESEARCH | 1979年 / 46卷 / 02期

关键词：

D O I：

10.1017/S0022029900017313

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The heat stability and rennet coagulation time (second stage) of milk were reduced by brief dialysis against water. Destabilization appears to arise from a developed imbalance between Ca and phosphate plus citrate due to the very slow diffusion of Ca on dialysis. Average micelle size as indicated by permeation chromatography in porous glass CPG 10 was slightly reduced by dialysis for 24 h. Direct addition of low levels (10-100 mM) of NaCl to milk markedly reduced heat stability at pH > 7-0 (normal minimum) possibly due to dissociation of k-casein, but increased rennet coagulation times; higher levels of NaCl decreased heat stability throughout the pH range 6-4-7-4. © 1979, Proprietors of Journal of Dairy Research. All rights reserved.

引用

页码：357 / 363

页数：7

共 27 条

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