Influence of molecular weight of chitosan on interaction with casein

Influence of molecular weight of chitosan on interaction with casein

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...

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書誌詳細
主要な著者:	Alieva, L. R., Алиева, Л. Р.
フォーマット:	Статья
言語:	English
出版事項:	Pleiades Publishing 2018
主題:	Chitosan Coagulation of proteins α-casein α-lactalbumin β-casein β-lactoglobulin κ-casein
オンライン･アクセス:	https://www.scopus.com/record/display.uri?eid=2-s2.0-85053334507&origin=resultslist&sort=plf-f&src=s&st1=Influence+of+Molecular+Weight+of+Chitosan+on+Interaction+&st2=&sid=2365352b6cc3c547e7a981db302d73e4&sot=b&sdt=b&sl=72&s=TITLE-ABS-KEY%28Influence+of+Molecular+Weight+of+Chitosan+on+Interaction+%29&relpos=0&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/3099
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