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https://locus.ufv.br//handle/123456789/21488
Tipo: | Artigo |
Título: | Stability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH |
Autor(es): | Casanova, Federico Silva, Naaman F. Nogueira Gaucheron, Frédéric Nogueira, Márcio H. Teixeira, Alvaro V. N. C. Perrone, Italo Tuler Alves, Maura Pinhero Fidelis, Priscila Cardoso Carvalho, Antônio F. de |
Abstract: | Chemical or enzymatic cross-linking of casein micelles (CMs) increases their stability against dissociating agents. In this paper, a comparative study of stability between native CMs and CMs cross-linked with genipin (CMs-GP) as a function of pH is described. Stability to temperature and ethanol were investigated in the pH range 2.0e7.0. The size and the charge ( z -potential) of the particles were determined by dynamic light scattering. Native CMs precipitated below pH 5.5; CMs-GP precipitated from pH 3.5 to 4.5, whereas no precipitation was observed at pH 2.0e3.0 or pH 4.5e7.0. The isoelectric point of CMs-GP was determined to be pH 3.7. Highest stability against heat and ethanol was observed for CMs-GP at pH 2, where visible coagulation was determined only after 800 s at 140 C or 87.5% (v/v) of ethanol. These results confirmed the hypothesis that cross-linking by GP increased the stability of CMs. |
Palavras-chave: | Function of pH Stability of casein micelles cross-linked |
Editor: | International Dairy Journal |
Tipo de Acesso: | Elsevier Ltd. |
URI: | https://doi.org/10.1016/j.idairyj.2016.12.006 http://www.locus.ufv.br/handle/123456789/21488 |
Data do documento: | Mai-2017 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf Until 2100-12-31 | Texto completo | 347,14 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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