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Comparative behaviour of goat β and αs1-caseins at the air-water interface and in solution Inra
Beaufils, S.; Hadaoui-Hammoutène, R.; Vié, V.; Miranda, G.; Perez, J; Terriac, E.; Henry, G.; Delage, M.M.; Léonil, J.; Martin, P.; Renault, A..
Here we present a comparative study of caprine b- and as1-caseins behaviours at the air–water interface and in solution. Both caseinswere purified from the milk of a single goat homozygous at the as1- and b-Cn loci, with a high degree of purity (98%). Physicalmeasurements (ellipsometry, surface pressure and surface rheology) were performed at the air–water interface, whereas SAXSmeasurements were performed on casein solutions. Our results clearly show that self-organizations, both at the air–water interface and insolution are different for b- and as1-caseins. b-casein is unfolded in solution and forms a network at the interface, while as1-casein formscompact objects in solution and is organised in fluid domains at the interface. We also show that the...
Tipo: Journal Article Palavras-chave: CASEIN; RHEOLOGY; GOAT; INTERFACE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20084f99eb24&uri=/notices/prodinra1/2008/02/
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Does homogenization affect the human health properties of cow's milk? Inra
Michalski, M.C.; Januel, C..
During the processing of marketed milk, homogenizationreduces fat droplet size and alters interface composition byadsorption of casein micelles mainly, and whey proteins.The structural consequences depend on the sequence of thehomogenization and heat treatments. Regarding humanhealth, homogenized milk seems more digestible thanuntreated milk. Homogenization favors milk allergy andintolerance in animals but no difference appears betweenhomogenized and untreated milk in allergic children andlactose-intolerant or milk-hypersensitive adults. Controversiesappear regarding the atherogenic or beneficial bioactivityof some casein peptides and milk fat globule membraneproteins, which might be enhanced by homogenization. Inchildren prone to type I diabetes, early...
Tipo: Journal Article Palavras-chave: HOMOGENIZATION; HEALTH PROPERTIES; MILK; CASEIN; WHEY PROTEINS.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007ab8882ee&uri=/notices/prodinra1/2008/02/
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The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach Inra
Gaiani, C.; Scher, J.; Schuck, P.; Hardy, J.; Desobry, S.; Banon, S..
A simplified method to study native phosphocaseinate dissolution was developed. The method involved dispersing powder in distilledwater at a constant shear rate. The use of a Stress Tech Rheometer equipped with a custom-built paddle stirrer permitted thedetermination of the viscosity during the dissolution. The viscosity profiles obtained highlighted the dissolution stages of the powderincluding particle wetting, and then swelling followed by a slow disintegration and dissolution of the particles. Using this method, theviscosities of native phosphocaseinate suspensions were followed as a function of protein concentration, temperature and dissolutiontime. Indeed, the best knowledge of the dissolution properties could be one way to extend the application of...
Tipo: Journal Article Palavras-chave: CASEIN; DISSOLUTION; RHEOLOGY; POWDER.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20078e7aa267&uri=/notices/prodinra1/2008/01/
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