Solubility of α S1 -, β- and κ-casein in water-ethanol solutions
2008; EDP Sciences; Volume: 88; Issue: 3 Linguagem: Inglês
10.1051/dst
ISSN1958-5594
AutoresSamir Mezdour, Patrick Boyaval, Józef Korolczuk,
Tópico(s)Meat and Animal Product Quality
ResumoThe solubility and the selectivity of αS1-, β- and κ-casein isolation from an industrially produced spray-dried sodium caseinate as a function of temperature (20–40 °C) and of ethanol volume fraction (0–0.6) at pH 5.0–7.5 were studied. Reverse-phase high-performance liquid chromatography and nitrogen balance were used as analytical methods. At 20 °C, casein solubility as a function of pH (5–7) and of the ethanol volume fraction (0–0.6) is quite well represented by an equation describing the ionisation process. αS1-, β- and κ-casein solubility and β- and κ-casein extraction selectivity decrease both with a rise in the ethanol volume fraction to 0.45–0.50 and with temperature increase. For αS1-casein, the selectivity increases to 67% for an ethanol volume fraction of 0.47 at 29 °C. This fraction could be used as an emulsifying agent or for cream liqueur production or further purification.
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