The effect of κ-carrageenan conformation on its interaction with casein micelles

被引：14

作者：

Augustin, MA ^{[1
]}

Puvanenthiran, A

McKinnon, IR

机构：

[1] CSIRO, Div Food Sci & Technol, Melbourne Lab, Highett, Vic 3190, Australia

[2] Monash Univ, Dept Chem, Clayton, Vic 3168, Australia

来源：

INTERNATIONAL DAIRY JOURNAL | 1999年 / 9卷 / 3-6期

关键词：

light scattering; kappa-carrageenan; casein;

D O I：

10.1016/S0958-6946(99)00112-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Quasi-elastic light scattering was used to investigate casein micelle interactions with K-carrageenan as a function of solvent and polysaccharide conformation. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：413 / 414

页数：2

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RINAUDO, M .

BIOPOLYMERS, 1980, 19 (09) :1675-1687

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Snoeren T. H. M., 1975, Milchwissenschaft, V30, P393

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XU, SY ;

STANLEY, DW ;

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LEMAGUER, M .

JOURNAL OF FOOD SCIENCE, 1992, 57 (01) :96-102

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