|
KMID : 0903519950380030254
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 3 p.254 ~ p.258
|
|
|
Effect of Casein Dephosphorylation on Stability of Casein Micelles towards Ethanol
|
|
|
|
|
Abstract
|
|
|
|
Various artificial casein micelle systems were prepared from dephosphorylated whole casein, β- or κ-casein and their stabilities towards ethanol were assessed. Ethanol stability was lower in the micelle systems with dephosphorylated whole casein as compared to the artificial micelles prepared from native whole casein, and the stability decreased with the extent of dephosphorylation. The casein micelles with partially dephosphorylated κ-casein had a lower ethanol stability than those with native x-casein. Ethanol stability of the micelle system with dephosphorylated β-casein decreased as the degree of dephosphorylation increased. Progressive dephosphorylation of caseins in skim milk system resulted in a decrease of the stability towards ethanol. The decrease was less than that in the system with dephosphorylated individual caseins. Increase in pH of the artificial casein micelle systems in the range of 6.3∼7.2 led to an increased ethanol stability manifesting that the presence of serine phosphates contributes significantly to the stability towards ethanol.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|