Influence of Molecular Weight of Chitosan on Interaction with Casein View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2018-09-14

AUTHORS

V. P. Kurchenko, T. V. Radzevich (Butkevich), S. V. Rizevsky, V. P. Varlamov, I. V. Yakovleva, V. E. Tikhonov, L. R. Alieva

ABSTRACT

The process of complex formation of casein from skimmed milk and purified casein with chitosan of different molecular weights was studied. It was shown that at pH 6.3 casein micelles and parts of whey proteins coagulated with positively charged chitosan molecules with molecular weights of 45.3, 25.4, 7.7 and 1.5 kDa. As a result of ionic interaction of chitosan with skimmed milk proteins the yield of target product reached 90–92%. It consisted of all forms of casein: α-casein, β-casein, κ-casein and small amount of whey proteins. More... »

PAGES

501-504

Identifiers

URI

http://scigraph.springernature.com/pub.10.1134/s0003683818050113

DOI

http://dx.doi.org/10.1134/s0003683818050113

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1106988914


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