Determination of Calcium Binding to Beta-Casein at Various Ph Values Using the Calcium Murexide Method

Calcium binding to casein affects the formation of casein micelles and the behavior of the casein proteins during processing. Since calcium binding is pH dependent, it is important to understand the binding properties of the non-micellar caseins with calcium ions under the influence of pH. The calcium murexide method which is based on the dissociation of calcium salt of murexide was found to be useful for the calcium binding study in a casein system of known composition.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Wei, Tsao-Ming

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8610998

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/70088