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

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Autor(es): dc.creatorCasanova, Federico-
Autor(es): dc.creatorSilva, Naaman Francisco Nogueira-
Autor(es): dc.creatorGaucheron, Frédéric-
Autor(es): dc.creatorNogueira, Márcio Henrique-
Autor(es): dc.creatorTeixeira, Alvaro Vianna Novaes de Carvalho-
Autor(es): dc.creatorPerrone, Italo Tuler-
Autor(es): dc.creatorAlves, Maura Pinheiro-
Autor(es): dc.creatorFidelis, Priscila Cardoso-
Autor(es): dc.creatorCarvalho, Antonio Fernandes de-
Data de aceite: dc.date.accessioned2025-08-21T15:17:37Z-
Data de disponibilização: dc.date.available2025-08-21T15:17:37Z-
Data de envio: dc.date.issued2019-04-01-
Data de envio: dc.date.issued2019-04-01-
Data de envio: dc.date.issued2017-
Fonte completa do material: dc.identifierhttp://www.repositorio.ufop.br/handle/123456789/10879-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0958694616303612-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1009464-
Descrição: dc.descriptionChemical 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.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Direitos: dc.rightsrestrito-
Título: dc.titleStability of casein micelles cross-linked with genipin : a physicochemical study as a function of pH.-
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