Stability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH

dc.creatorCasanova, Federico
dc.creatorSilva, Naaman F. Nogueira
dc.creatorGaucheron, Frédéric
dc.creatorNogueira, Márcio H.
dc.creatorTeixeira, Alvaro V. N. C.
dc.creatorPerrone, Italo Tuler
dc.creatorAlves, Maura Pinhero
dc.creatorFidelis, Priscila Cardoso
dc.creatorCarvalho, Antônio F. de
dc.date2018-08-28T16:33:19Z
dc.date2018-08-28T16:33:19Z
dc.date2017-05
dc.date.accessioned2023-09-27T20:56:03Z
dc.date.available2023-09-27T20:56:03Z
dc.identifier09586946
dc.identifierhttps://doi.org/10.1016/j.idairyj.2016.12.006
dc.identifierhttp://www.locus.ufv.br/handle/123456789/21488
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8951163
dc.descriptionChemical or enzymatic cross-linking of casein micelles (CMs) increases their stability against dissociating agents. In this paper, a comparative study of stability between native CMs and CMs cross-linked with genipin (CMs-GP) as a function of pH is described. Stability to temperature and ethanol were investigated in the pH range 2.0e7.0. The size and the charge ( z -potential) of the particles were determined by dynamic light scattering. Native CMs precipitated below pH 5.5; CMs-GP precipitated from pH 3.5 to 4.5, whereas no precipitation was observed at pH 2.0e3.0 or pH 4.5e7.0. The isoelectric point of CMs-GP was determined to be pH 3.7. Highest stability against heat and ethanol was observed for CMs-GP at pH 2, where visible coagulation was determined only after 800 s at 140 C or 87.5% (v/v) of ethanol. These results confirmed the hypothesis that cross-linking by GP increased the stability of CMs.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherInternational Dairy Journal
dc.relationv. 68, p. 70- 74, may 2017
dc.rightsElsevier Ltd.
dc.subjectFunction of pH
dc.subjectStability of casein micelles cross-linked
dc.titleStability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH
dc.typeArtigo


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