Influence of Molecular Weight of Chitosan on Interaction with Casein
| Autor: | Valery P. Varlamov, I. V. Yakovleva, T. V. Radzevich, Vladimir E. Tikhonov, V. P. Kurchenko, S. V. Rizevsky, L. R. Alieva |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Whey protein
animal structures Chromatography food.ingredient Molecular mass 0402 animal and dairy science food and beverages Ionic bonding 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology 040201 dairy & animal science Applied Microbiology and Biotechnology Biochemistry Micelle Chitosan chemistry.chemical_compound fluids and secretions food chemistry Casein Yield (chemistry) Skimmed milk 0210 nano-technology |
| Zdroj: | Applied Biochemistry and Microbiology. 54:501-504 |
| ISSN: | 1608-3024 0003-6838 |
| Popis: | The process of complex formation of casein from skimmed milk and purified casein with chitosan of different molecular weights was studied. It was shown that at pH 6.3 casein micelles and parts of whey proteins coagulated with positively charged chitosan molecules with molecular weights of 45.3, 25.4, 7.7 and 1.5 kDa. As a result of ionic interaction of chitosan with skimmed milk proteins the yield of target product reached 90–92%. It consisted of all forms of casein: α-casein, β-casein, κ-casein and small amount of whey proteins. |
| Databáze: | OpenAIRE |
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