Results 231 to 240 of about 9,140 (274)

Properties of artificial casein micelles

Journal of Dairy Research, 1979
SUMMARYA survey is given of the relationships between various properties of artificial casein micelle systems and their composition with respect to αs1-, β and κ-casein, colloidal phosphate and citrate. Properties investigated were: the amount of colloidal phosphate, the micellar size, and the stability of the micelle towards dialysis, pressure ...
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Structure of casein micelles II. ? s1-casein

Colloid & Polymer Science, 1987
Following the earlier study of theβ- andϰ-casein micelle structure, we will now report results from theαs1-casein. Static and dynamic light scattering measurements were performed in a concentration range from 0.5 to 6.0 mg/ml atT=35 °C. A constant apparent molecular weight of 3.4×106 daltons was found over the whole range.
A. Thurn, W. Burchard, R. Niki
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Casein micelles and their internal structure

Advances in Colloid and Interface Science, 2012
The internal structure of casein micelles was studied by calculating the small-angle neutron and X-ray scattering and static light scattering spectrum (SANS, SAXS, SLS) as a function of the scattering contrast and composition. We predicted experimental SANS, SAXS, SLS spectra self consistently using independently determined parameters for composition ...
de Kruif, C.G., Huppertz, T., Urban, V.S., Petukhov, A.V.   +3 more
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Destabilization of Casein Micelles by Lysozyme

Canadian Journal of Biochemistry, 1971
Lysozyme has been demonstrated to bring about coagulation of casein micelles in a manner similar to the action of rennin. Both the rennin and lysozyme catalyzed reactions show similar pH optima and calcium ion dependencies. The differences in specificities of these two enzymes suggest that the carbohydrate moiety of the casein glycoprotein plays a ...
M, Bakri, F H, Wolfe
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Sub-structure of synthetic casein micelles

Journal of Dairy Research, 1979
SUMMARYCasein micelles of different composition were synthesized in various ways and their sub-structure was investigated with the electron microscope by means of thin sections. Earlier studies of Schmidt et al. (1974) using the freeze-fracturing technique had shown no differences in the sub-structure of natural micelles and artificial micelles ...
A M, Knoop, E, Knoop, A, Wiechen
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Casein Micelles: The Colloid Chemical Approach

Canadian Institute of Food Science and Technology Journal, 1979
SUMMARYThe colloidal properties of micellar casein are reviewed. It is shown that the behaviour of intact micelles is much at variance with the predictions from the Schulze–Hardy rule, and that therefore their stability cannot be explained by the principles of the DLVO theory.
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Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles

Food Research International, 2017
It is essential for yak cheese processing to understand the rennet-induced coagulation properties of gel formation from casein micelles. We have previously discovered that yak milk requires a longer incubation time but forms stronger gels compared with cow milk. In this study, we are aiming to understand the rennet-induced coagulation properties of yak
Yan, Zhang, Yuan, Li, Pengjie, Wang, Yanbao, Tian, Qi, Liang, Fazheng, Ren   +5 more
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The monomeric casein composition of different size bovine casein micelles

Biochimica et Biophysica Acta (BBA) - Protein Structure, 1978
The fractionation by size of casein micelles from bovine skim milk was performed by chromatography on controlled-pore glass granules (CPG-10/3000). Acid precipitation of the fractionated proteins in combination with polyacrylamide gel electrophoresis gave no indication for monomeric caseins in the whey fractions.
B, Ekstrand, M, Larsson-Raźnikiewicz
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Casein micelle structure: susceptibility of various casein systems to proteolysis

Journal of Dairy Research, 1973
SummaryThe susceptibility of the components of various caseinate systems (skim-milk, β-casein-depleted milks, colloidal phosphate-free (CPF) milk, sodium caseinate and isolated β-casein) to proteolysis was investigated. Isolated αs1- and β-caseins were quite susceptible to proteolysis, but their susceptibility decreased in heterogeneous soluble systems
P F, Fox, J, Guiney
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Rennet Coagulation of Casein Micelles and Heated Casein Micelles:  Importance of Steric Stabilization after κ-Casein Proteolysis

Journal of Agricultural and Food Chemistry, 1997
The kinetics of aggregation of para-casein micelles (pCM) and of heated para-casein micelles (HpCM) were studied and compared by estimating the initial rate of aggregation from the initial rate of ...
Miryam S. Pires, Carlos A. Gatti, Gabriela A. Orellana, Javier Pereyra   +3 more
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