Stability of casein micelles cross-linked with genipin : a physicochemical study as a function of pH.
dc.contributor.author | Casanova, Federico | |
dc.contributor.author | Silva, Naaman Francisco Nogueira | |
dc.contributor.author | Gaucheron, Frédéric | |
dc.contributor.author | Nogueira, Márcio Henrique | |
dc.contributor.author | Teixeira, Alvaro Vianna Novaes de Carvalho | |
dc.contributor.author | Perrone, Italo Tuler | |
dc.contributor.author | Alves, Maura Pinheiro | |
dc.contributor.author | Fidelis, Priscila Cardoso | |
dc.contributor.author | Carvalho, Antonio Fernandes de | |
dc.date.accessioned | 2019-04-01T15:13:06Z | |
dc.date.available | 2019-04-01T15:13:06Z | |
dc.date.issued | 2017 | |
dc.description.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. | pt_BR |
dc.identifier.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: <https://www.sciencedirect.com/science/article/pii/S0958694616303612>. Acesso em: 21 fev. 2019. | pt_BR |
dc.identifier.uri | http://www.repositorio.ufop.br/handle/123456789/10879 | |
dc.identifier.uri2 | https://www.sciencedirect.com/science/article/pii/S0958694616303612 | pt_BR |
dc.language.iso | en_US | pt_BR |
dc.rights | restrito | pt_BR |
dc.title | Stability of casein micelles cross-linked with genipin : a physicochemical study as a function of pH. | pt_BR |
dc.type | Artigo publicado em periodico | pt_BR |
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