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Showing 1 to 7 of 7 for “"Casein micelle"”.
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Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators
… of many dairy products and dairy processes. The casein micelle system in milk is a complex and highly studied system. The micelle is thought to be a sponge like structure containing four caseins, α<sub>s1</sub>, α<sub>s2</sub>, β, and κ casein, and bound together with colloidal calcium phosphate. …
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Characterising the techno- and bio-functional properties of milk protein-polyphenol complexes for application in performance nutrition
… properties (e.g., physical stability of casein micelles, heat stability, bioaccessibility and bioavailability) of liquid dairy systems. In these studies, the addition of polyphenols to systems containing casein micelles increased the attractive forces within the casein micelles, due to …
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Aggregation and gelation characteristics of high protein dairy ingredient powders
… of denatured whey proteins with dissociated κ-casein or casein micelles, partitioning of individual caseins and minerals between the serum and the casein micelle, casein micelle size and charge. The results of the current studies have expanded our knowledge of the factors affecting key …
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Characterisation and improvement of the rehydration behaviour of high-protein milk powder
… Meanwhile, as MPI composed mainly by casein, pH of solution affected the status of casein which possibility modify the rehydration process of MPI as well. Real-time measurement of particle size was applied to analyse the effect of pH on rehydrating MPI. Sodium carbonate, as an alkali …
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Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate
… it was found that HC had little effect on casein micelle size and heat stability, however it produced acid gels with final gel strength (G’) almost similar to the gels from conventionally heated milk samples in the treatments that involved simultaneous heating along with cavitation. HC can …
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K-casein and its Interaction in Human Milk Micelles
<p>Human milk K-casein was isolated from the acid-precipitated casein fraction on Sephadex G-200 and Mono Q HPLC. Samples of K-casein purified from different donors were found similar in both amino acid and carbohydrate composition. A molar extinction coefficient of 11.2 was determined on the basis …
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Effect of Dairy Cow Diets on the Composition and Processing Characteristics of Milk
… milk had higher concentrations of protein, casein, Ca, lower concentrations of lactose, I, Cu and Se, and stronger rennet gelation characteristics than TMR milk. Milk from grass based feeding system had a higher mozzarella cheese-yielding capacity than milk from TMR based feeding system, and …