Formation of Artificial Casein Micelles

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概要

• 論文の詳細を見る

• The reformation of casein micelles was investigated by dialysis of simulated milk ultrafiltrate or skimmilk at a fixed temperature or by increasing the temperature from 5°C to 37°C. When submicelles were dialyzed at a fixed temperature the micelles were not reformed, but were when the submicelles were dialyzed as the temperature was increased from 5°C to 37°C. The salt content, casein composition and size distribution of the reformed micelles were approximately 70% of original micelles when the submicelles were dialyzed against skimmilk. The submicelles obtained from large micelles reformed into large micelles while submicelles from small micelles reformed into small micelles.

• 社団法人 日本農芸化学会の論文

著者

• Ono Tomotada

  Department Of Agricultural Chemistry Iwate University

• Odagiri Satoshi

  Department Of Agricultural Chemistry Iwate University

• FURUYAMA Tomomi

  Department of Agricultural Chemistry, Iwate University

関連論文

• Preparation of Casein Phosphopeptides from Casein Micelles by Ultrafiltration
• Complexes of Casein Phosphopeptide and Calcium Phosphate Prepared from Casein Micelles by Tryptic Digestion
• Interaction of Protein Particles with Lipids in Soybean Milk
• Influences of Calcium and pH on Protein Solubility in Soybean Milk
• Casein Phosphopeptides from Casein Micelles by Successive Digestion with Pepsin and Trypsin
• Changes in the Composition and Size Distribution of Soymilk Protein Particles by Heating(Food & Nutrition)
• Changes in the Protein Composition and Size Distribution of Bovine Casein Micelles Induced by Cooling(Food & Nutrition)
• Comparison of Compositions of Odor Components of Natto and Cooked Soybeans
• Dissociation of Large and Small Bovine Casein Micelles by Dialysis
• Formation of Artificial Casein Micelles

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