Stability of reconstituted casein systems against calcium ions, high temperature and ethanol
2002
Minkiewicz, P. | Dziuba, J. | Darewicz, M. | Mioduszewska, H. (Warmia and Mazury University, Olsztyn (Poland). Dept. of Food Biochemistry)
Stability of reconstituted casein system against calcium ions, high temperature and ethanol was studied. The moddel systems stabilized with glycated and/or dephosphorylated beta-casein or with kappa-casein were used. Modified beta-casein revealed ability to stabilize reconstituted casein systems. Systems stabilized with modified beta-casein were characterized by smaller amount of protein soluble in the presence of calcium ions and lower thermal and alcohol stability compared to kappa-casein stabilized systems. Dephosphorylation had a stronger than glycation impact on improvement of stabilizing properties of beta-casein
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