Comparative study of the action of anionic and non-ionic hydrophobic fluorescent markers on the enzymic coagulation of heated bovine casein micelles

Food Hydrocolloids

Volumn 14, Issue 2, 2000, Pages 179-185

  Risso, P H ^a   Gatti, C A ^a   Zerpa, S M ^a   Perez, G R ^a  

^a UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

Author keywords

Bovine casein micelles; Enzymic coagulation; Fluorescent markers

Indexed keywords

AGGLOMERATION; AGGREGATES; CASEIN; FLUORESCENCE; FRACTAL DIMENSION; HYDROPHOBICITY; MAMMALS; MICELLES; PROTEOLYSIS; TURBIDITY;

AGGREGATION MECHANISM; AGGREGATION RATE; BOVINE CASEIN MICELLE; CASEIN MICELLES; COMPARATIVES STUDIES; ENZYMIC COAGULATION; FLUORESCENT MARKERS; HYDROPHOBICS; NONIONIC; TURBIDITY MEASUREMENTS;

COAGULATION;

ANION; BIOCHEMICAL MARKER; CASEIN; CHYMOSIN;

ARTICLE; CHEMICAL BINDING; COMPARATIVE STUDY; FLUORESCENCE; HYDROPHOBICITY; MICELLE; MOLECULAR STABILITY; PROTEIN AGGREGATION; PROTEIN CONFORMATION; PROTEIN DEGRADATION; TURBIDITY;

EID: 0033806547     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00053-3     Document Type: Article

References (12)

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2. Kinetics of milk coagulation: II. Kinetics of secondary phase: Micelle flocculation
3. Effect of monovalent cations on the kinetics of renneted milk coagulation
4. Spectrofluorimetric study on surface hydrophobicity of bovine casein micelles in solution and during enzymic coagulation
5. Study of the inhibitory effect of hydrophobic fluorescent markers on the enzymic coagulation of bovine casein micelles: Action of TNS
6. Determination of the fractal dimension using turbidimetric techniques
7. An ultraviolet spectrophotometric method to determine milk protein content in alkaline medium
8. Three-dimensional molecular modeling of bovine caseins: A refined, energy-minimized κ-casein structure
9. A simplification of the protein assay method of Lowry et al. Which is more generally applicable
10. Specificity and kinetics of the milk-clotting enzyme from Cardoon (Cynara cardunculus L.) toward bovine κ-casein
11. On the stability of casein micelles
12. The physical chemistry of curd making