THE PHYSICAL PROPERTIES OF THE CASEIN IN SOLUTION: EFFECT OF ULTRA-HIGH PRESSURE

THE PHYSICAL PROPERTIES OF THE CASEIN IN SOLUTION: EFFECT OF ULTRA-HIGH PRESSURE

The aim of this work was to study the effect of pressure (50; 90; 160; 250; 350 MPa) on a physical property of casein micelle: hydrodynamic radius, tyrosine and tryptophan fluorescence and IR spectra characteristics. According to photon-correlation spectroscopy, the average hydrodynamic radius of th...

Full description

Saved in:
Bibliographic Details
Main Authors: Roman O. Budkevich, Anastasia I. Eremina, Ivan A. Evdokimov, Nikita M. Fedortsov, Alexey A. Martak, Elena V. Budkevich
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2018-10-01
Series:Пищевые системы
Subjects:
casein
high pressure treatment
hydrodynamic radius
fluorescence of tryptophan and tyrosine
ir spectroscopy of casein
Online Access:https://www.fsjour.com/jour/article/view/14
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.fsjour.com/jour/article/view/14

Similar Items