Acylation and Solubility of Casein Precipitated by Carbon Dioxide
Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmod...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Santos, C.V. [verfasserIn] Tomasula, P.M. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2000 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2008 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 65(2000), 2, Seite 0 |
| Übergeordnetes Werk: |
volume:65 ; year:2000 ; number:2 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.2000.tb15984.x |
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| 520 | |a Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. | ||
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10.1111/j.1365-2621.2000.tb15984.x doi (DE-627)NLEJ243222351 DE-627 ger DE-627 rakwb Santos, C.V. verfasserin aut Acylation and Solubility of Casein Precipitated by Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| acylation Tomasula, P.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb15984.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 2 0 |
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10.1111/j.1365-2621.2000.tb15984.x doi (DE-627)NLEJ243222351 DE-627 ger DE-627 rakwb Santos, C.V. verfasserin aut Acylation and Solubility of Casein Precipitated by Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| acylation Tomasula, P.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb15984.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 2 0 |
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10.1111/j.1365-2621.2000.tb15984.x doi (DE-627)NLEJ243222351 DE-627 ger DE-627 rakwb Santos, C.V. verfasserin aut Acylation and Solubility of Casein Precipitated by Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| acylation Tomasula, P.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb15984.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 2 0 |
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10.1111/j.1365-2621.2000.tb15984.x doi (DE-627)NLEJ243222351 DE-627 ger DE-627 rakwb Santos, C.V. verfasserin aut Acylation and Solubility of Casein Precipitated by Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| acylation Tomasula, P.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb15984.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 2 0 |
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10.1111/j.1365-2621.2000.tb15984.x doi (DE-627)NLEJ243222351 DE-627 ger DE-627 rakwb Santos, C.V. verfasserin aut Acylation and Solubility of Casein Precipitated by Carbon Dioxide Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| acylation Tomasula, P.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb15984.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 2 0 |
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Acylation and Solubility of Casein Precipitated by Carbon Dioxide |
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Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. |
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Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. |
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Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ243222351</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174217.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2000 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2000.tb15984.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243222351</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Santos, C.V.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Acylation and Solubility of Casein Precipitated by Carbon Dioxide</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2000</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2008</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2008||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">acylation</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Tomasula, P.M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">65(2000), 2, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:65</subfield><subfield code="g">year:2000</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2000.tb15984.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">65</subfield><subfield code="j">2000</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.399584 |