Effect of polyphosphate binding on the chain dynamic of caseins: investigation by differential scanning calorimetry and thermally stimulated currents
1988 ◽
Vol 55
(3)
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pp. 401-412
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Keyword(s):
SummarySamples of caseins having different Ca contents as used in cheese processing were analysed by techniques using differential scanning calorimetry and thermally stimulated currents (TSC) before and after treatment with Na poly-phosphate, a food additive used in the manufacture of processed cheese. These techniques revealed structural changes induced by the salt, and the different types of water molecules associated with the protein are evident. This characterization is in agreement with results obtained by other techniques, particularly X-ray diffraction of proteins. Transmission electron microscopy of the same samples confirmed that the changes observed by TSC were associated with an unravelling of the protein.
2008 ◽
Vol 23
(2)
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pp. 565-569
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2009 ◽
Vol 24
(1)
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pp. 39-49
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2008 ◽
Vol 8
(3)
◽
pp. 1417-1421
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1997 ◽
Vol 12
(2)
◽
pp. 402-406
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2001 ◽
Vol 16
(12)
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pp. 3485-3495
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X-Ray Diffraction and Differential Scanning Calorimetry of BaTiO3/ Polyvinyl Chloride Nanocomposites
2015 ◽
Vol 1
(10)
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pp. 359