Zeta potential of sodium caseinate in water-ethanol solutions
| Autor: | Mezdour, Samir, KOROLCZUK, J. |
|---|---|
| Přispěvatelé: | Génie industriel alimentaire (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: | |
| Zdroj: | Milchwissenschaft Milk Science International Milchwissenschaft Milk Science International, AVA-Verlag, 2010, 65 (4), pp.392-395 |
| ISSN: | 0026-3788 2567-9538 |
| Popis: | The zeta (ζ) potential at pH 7.0 is -42, -10 or -15 mV for an industrial sodium caseinate dissolved in water, in 50% or in 70% ethanol, respectively. The casein solubility as a function of the ζ potential can be represented by an equation describing the ionisation process. The half solubility is at ζ = -13 mV and within 2.3 mV from the inflection point the protein solubility changes from 50 to 90% or to 10%. The electrostatic surface potential is -101 mV in water and it increases to -155 mV in 70% ethanol. The nominal thickness of the electric double layer decreases from 3.5 nm for water solution to 2.9 nm for the 70% ethanol. The distance (dζ) between the surface of shear and the surface of casein aggregate is 3.1, 7.8 and 6.7 nm, respectively, for water, 50 or 70% ethanol. The dζ mainly depends on the viscosity of the solvent. |
| Databáze: | OpenAIRE |
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