Stability of caseinate solutions in the presence of calcium
Stability of caseinate solutions in the presence of calcium
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DOI：
10.1016/j.foodhyd.2008.07.016
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发表时间：
2009-06
影响因子：
10.7
通讯作者：
A. Pitkowski;T. Nicolai;D. Durand
中科院分区：
文献类型：
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作者：
A. Pitkowski;T. Nicolai;D. Durand
牛酪蛋白酸盐水溶液中钙离子的存在导致形成大的聚集体，并在离心后沉淀。测量上清液中可溶性酪蛋白的残留分数作为钙浓度和总酪蛋白酸盐含量的函数。发现它是由钙浓度决定的，与酪蛋白酸盐浓度无关。使用光散射对可溶性酪蛋白进行表征，其由半径约为 12 nm 的小聚集体组成，包含约 15 个酪蛋白分子。通过色谱法测定可溶性酪蛋白的组成，随着钙含量的增加，αs1-酪蛋白的含量越来越少。测定酪蛋白酸钙的溶解度并与总钙离子浓度相关。
The presence of calcium ions in aqueous solutions of bovine caseinate leads to the formation of large aggregates that precipitate after centrifugation. The residual fraction of soluble casein in the supernatant was measured as a function of the calcium concentration and the total caseinate content. It was found to be determined by the calcium concentration independent of the caseinate concentration. The soluble casein was characterized using light scattering and consisted of small aggregates with a radius of about 12nm containing about 15 casein molecules. The composition of the soluble casein was determined with chromatography and was increasingly poor in αs1-casein with increasing calcium content. The solubility of calcium caseinate was determined and related to the total calcium ion concentration.