Search results for "Casein micelles"
showing 3 items of 3 documents
Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate
1999
Emulsions prepared using casein micelles and sodium caseinate as the emulsifying agent are compared. It is found that the ultrastructure of the casein proteins influences the properties of the emulsion.
Interactions of different hydrocolloids with milk proteins
2020
Abstract To control rheological properties and accomplish perfect sensory properties and mouthfeel, polysaccharides are added to milk-based beverages. However, in contrast to expectations, it is often found that adding low concentrations of xanthan gum or guar gum to milk provokes phase separations of unclear physical origin. From this observation, questions arise regarding the interaction of added polysaccharides and the proteins present in milk – caseins and whey proteins. The focus of this study is to investigate such systems and to understand the basic interactions of caseins and whey proteins with different hydrocolloids. The hydrocolloids used in this study are xanthan gum, guar gum, …
Differentiation among dairy products by combination of fast field cycling NMR relaxometry data and chemometrics
2021
A set of commercial milk and Sicilian cheeses was analysed by a combination of fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry and chemometrics. The NMR dispersion (NMRD) curves were successfully analysed with a mathematical model applied on Parmigiano-Reggiano (PR) cheese. Regression parameters were led back to the molecular components of cheeses (water trapped in casein micelles, proteins and fats) and milk samples (water belonging to hydration shells around dispersed colloidal particles of different sizes and bulk water). The application of chemometric analysis on relaxometric data enabled differentiating milk from cheeses and revealing differences within the two sa…