Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum

Micellar casein and casein monomers in milk serum are in a dynamic equilibrium. At temperature below 15–20 °C a considerable amount of casein monomers, β-casein in particular, is released from the casein micelle into the aqueous serum phase. This study investigates the effects of added calcium and r...

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Detalles Bibliográficos
Autores principales: Schiffer, Simon, Scheidler, Eva, Kiefer, Tim, Kulozik, Ulrich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069005/
https://www.ncbi.nlm.nih.gov/pubmed/33920136
http://dx.doi.org/10.3390/foods10040822

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069005/
https://www.ncbi.nlm.nih.gov/pubmed/33920136
http://dx.doi.org/10.3390/foods10040822

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