Casein micelle structure and stability
2008; Elsevier BV; Linguagem: Inglês
10.1016/b978-0-12-374039-7.00005-2
Autores Tópico(s)Enzyme Production and Characterization
ResumoThis chapter reviews the physico-chemical properties and interactions of the caseins and blendes them on to the construction of a mechanistic framework for a working model of the casein micelle—the dual-binding model. The various properties of the casein micelle have been rationalized in terms predicted by the model. Particular attention has been paid to the treatments leading to destabilization and gel formation, where the necessity for the dual-binding model to explain fully the behavior in the developing gels has been demonstrated in the chapter. Constraints of space have limited the number of cases to be considered. A major omission has been explaining the dissociation and reassociation behavior of the casein micelle under high pressure.
Referência(s)