Stability of casein micelles cross-linked with genipin : a physicochemical study as a function of pH.

dc.contributor.authorCasanova, Federico
dc.contributor.authorSilva, Naaman Francisco Nogueira
dc.contributor.authorGaucheron, Frédéric
dc.contributor.authorNogueira, Márcio Henrique
dc.contributor.authorTeixeira, Alvaro Vianna Novaes de Carvalho
dc.contributor.authorPerrone, Italo Tuler
dc.contributor.authorAlves, Maura Pinheiro
dc.contributor.authorFidelis, Priscila Cardoso
dc.contributor.authorCarvalho, Antonio Fernandes de
dc.date.accessioned2019-04-01T15:13:06Z
dc.date.available2019-04-01T15:13:06Z
dc.date.issued2017
dc.description.abstractChemical 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.pt_BR
dc.identifier.citationCASANOVA, 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: <https://www.sciencedirect.com/science/article/pii/S0958694616303612>. Acesso em: 21 fev. 2019.pt_BR
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/10879
dc.identifier.uri2https://www.sciencedirect.com/science/article/pii/S0958694616303612pt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.titleStability of casein micelles cross-linked with genipin : a physicochemical study as a function of pH.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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