Effect of Chemical Glycosylation on the Surface Properties of the Soluble Fraction of Casein

Autor:	J. L. Courthaudon, B. Closs, D. Lorient
Rok vydání:	1990
Předmět:	Gel electrophoresis animal structures Chromatography Glycosylation Chemical glycosylation Fraction (chemistry) Surface tension chemistry.chemical_compound Adsorption chemistry Chemical engineering Casein lipids (amino acids peptides and proteins) Polarite Food Science
Zdroj:	Journal of Food Science. 55:437-439
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1990.tb06781.x
Popis:	To optimize the use of caseins as surfactants, the surface tension, foaming capacity and stability of the soluble fraction of casein as a function of different factors: pH, protein concentration, polarity (modified by covalent binding of carbohydrates) were studied. Below but near the pHi, the surface properties of the casein (foaming capacity and stability, decrease in surface tension) were improved. The glycosylated caseins which were more flexible and more unfolded diffused and adsorbed more rapidly at the interface and also had increased foaming capacity and stability.
Databáze:	OpenAIRE
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