Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions

International Dairy Journal

Volumn 9, Issue 3-6, 1999, Pages 409-410

  Girardet, Jean Michel ^a   Courthaudon, Jean Luc ^b   Campagna, Sylvie ^a   Puyjalon, Valérie ^b   Lorient, Denis ^b   Linden, Guy ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Centre de Lutte Contre le Cancer GF Leclerc   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; CASEINATE; EMULSION; ENZYME HYDROLYSIS; FOOD ANALYSIS; MICELLE; MILK; PROTEIN DEGRADATION;

EID: 0032840291     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00110-7     Document Type: Conference Paper

References (5)

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2. Jenness R., Koops J. Preparation and properties of a salt solution which simulates milk ultrafiltrate. Netherlands Milk and Dairy Journal. 16:1962;153-164.
3. Leaver J., Dalgleish D.G. The topography of bovine. β -casein at an oil/water interface as determined from the kinetics of trypsin-catalysed hydrolysis Biochimica et Biophysica Acta. 1041:1990;217-222.
4. Perrin E., Miclo L., Driou A., Linden G. Rapid determination of the ratios of three aromatic residues in peptides by reversed-phase high-performance liquid chromatography with a high-resolution photodiode-array detector. Journal of Chromatography. 664:1995;267-276.
5. s1 -casein adsorbed to an oil/water interface an analytical approach using proteolysis Biochimica et Biophysica Acta. 869:1986;259-264.