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Title: Stability of casein micelles cross-linked with genipin : a physicochemical study as a function of pH.
Authors: Casanova, Federico
Silva, Naaman Francisco Nogueira
Gaucheron, Frédéric
Nogueira, Márcio Henrique
Teixeira, Alvaro Vianna Novaes de Carvalho
Perrone, Italo Tuler
Alves, Maura Pinheiro
Fidelis, Priscila Cardoso
Carvalho, Antonio Fernandes de
Issue Date: 2017
Citation: CASANOVA, F. et al. Stability of casein micelles cross-linked with genipin : a physicochemical study as a function of pH. International Dairy Journal, v. 68, p. 70-74, maio 2017. Disponível em: <>. Acesso em: 21 fev. 2019.
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 2.0–7.0. The size and the charge (ζ-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 2.0–3.0 or pH 4.5–7.0. 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.
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