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Gelation of casein after modification by dialdehyde starch–Chemical and physical aspects

✍ Scribed by Schwenke, K. D. ;Prahl, L. ;Noack, J. ;Braudo, E. E.

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
80 KB
Volume
30
Category
Article
ISSN
0027-769X

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Chemical Modification of Proteins Part 6
Chemical Modification of Proteins Part 6. Further Studies on Gelation of Casein after Modification by Dialdehyde Starch
✍ Schwenke, K. D. ;Prahl, L. ;Titova, E. F. ;Belavtseva, E. M. 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 491 KB

The physical and chemical changes in casein during the gelation owing to the chemical modification by dialdehyde starch (DAS) in 8-10% solution were studied using electron-microscopy, measuring the mechanical properties (shear deformation), turbidimetric titration, and determination of amino groups.