Literature DB >> 23017422

Effects of solvent and alkaline earth metals on the heat-induced precipitation process of sodium caseinate.

Francesco Lopez1, Francesca Cuomo, Pierandrea Lo Nostro, Andrea Ceglie.   

Abstract

The precipitation temperatures of sodium caseinate in H(2)O and D(2)O in the presence of Mg(2+), Ca(2+), Sr(2+) and Ba(2+) were investigated through fluorescence, turbidity and conductivity experiments. As for the ability of the divalent cations (1-17.5mM) to induce the precipitation process in H(2)O, the sequence Ba(2+) ≥ Ca(2+)>Mg(2+)>Sr(2+) was found. Remarkably, while at low salt concentrations (<10mM) precipitation temperatures (T(Ps)) were found to change significantly depending on the specific cation, at higher concentrations (>10mM) the differences among the different cations were greatly reduced. By fitting these results with a modified Jones-Dole equation, we confirmed that the less hydrated ions possess a greater capacity to induce precipitation. In D(2)O, the order of ion ability to induce caseinate precipitation was Ba(2+)>Ca(2+)>Sr(2+)>Mg(2+). The different hydrophobicity between D(2)O and H(2)O was shown to affect significantly the T(Ps) of caseinate in the presence of calcium, strontium and barium.
Copyright © 2012 Elsevier Ltd. All rights reserved.

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Year:  2012        PMID: 23017422     DOI: 10.1016/j.foodchem.2012.07.117

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  1 in total

1.  Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein.

Authors:  Yifan Lu; Bo Zhang; Huishan Shen; Xiangzhen Ge; Xiangxiang Sun; Qian Zhang; Xiuyun Zhang; Zhuangzhuang Sun; Wenhao Li
Journal:  Foods       Date:  2021-12-28
  1 in total

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