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Effect of ethanol on physico-chemical properties of micellar casein concentrate.

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Title Effect of ethanol on physico-chemical properties of micellar casein concentrate.
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Creator Hooda, A.; Mann, B.; Sharma, R.; Bajaj, R.; Singh, S. and Ranvir, S.
 
Subject Micellar CN concentrate (MCC), CN (CN), Zaverage (Z-avg), Microfiltration (MF), Whey proteins (WP)
 
Description Not Available
Casein (CN) is major milk protein which exists in milk in form of micelles of size ranging
from 50 to 500nm. The CN micelles were harvested using microfiltration (MF) with 0.1
μm membrane in their native state. The CN micelles harvested using MF are called
micellar CN concentrate (MCC). MCC harvested was treated by ethanol at rate varying
from 10 to 40 % and strength varying from 10 to 80%. This treatment caused
disintegration as well as aggregation. More pronounced results were observed in case of 60
– 80 % alcohol strengths added at rate of 40 %. Aggregated network of CN micelles was
distinct in the transmission electron micrograph. The magnitude of Zeta potential
decreased towards negative side in this treatment as aggregation occurred. The zeta
potential varied from -16.2 mV to -8.2 mV in case of buffalo MCC when it was treated
with 20 to 80 % alcohol strength at the rate of 40%. This value varied from -17 mV to -10
mV in case of cow MCC. PSD of skim milk showed that aggregation was observed at
higher strengths only and disintegration was seen to a very less extent. In case of MCC
disintegration was seen at 60 – 80 % alcohol strengths and aggregation was evident at 40
to 80 % (maximum at 80 %). This study would be helpful in manipulating
physicochemical properties of CN micelles in different food systems.
Not Available
 
Date 2021-08-26T08:24:13Z
2021-08-26T08:24:13Z
2018-11-03
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/60704
 
Language English
 
Relation Not Available;
 
Publisher Not Available