Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
|
| Materias: | |
| 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 |