Aggregation of Casein Micelles by Interactions with Chitosans:  A Study by Monte Carlo Simulations

Recently, it was found that the addition of chitosan, a cationic polymer, to whole or skim milk produces the destabilization and coagulation of casein micelles which takes place without modifications in the milk pH or in the stability of most of the whey proteins. In the present work, Monte Carlo si...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of agricultural and food chemistry 2005-01, Vol.53 (2), p.459-463
Hauptverfasser:	Narambuena, Claudio F, Ausar, Fernando S, Bianco, Ismael D, Beltramo, Dante M, Leiva, Ezequiel P. M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences casein casein micelles Caseins - chemistry chitosan Chitosan - chemistry coagulation Computer Simulation Food industries Fundamental and applied biological sciences. Psychology Micelles Milk and cheese industries. Ice creams Monte Carlo Method protein aggregates
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!