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• W2023180681 abstract "Abstract Aggregates were formed by heating mixtures of whey protein isolate (WPI) and pure κ-casein or sodium caseinate at pH 7 and 0.1 M NaCl. The aggregates were characterized by static and dynamic light scattering and size exclusion chromatography. After extensive heat-treatment at 80 °C for 24 h, almost all whey proteins and κ-casein formed mixed aggregates, but a large proportion of the sodium caseinate did not aggregate. At a given WPI concentration the size of the aggregates decreased with increasing κ-casein or sodium caseinate concentration, but the overall self-similar structure of the aggregates was the same. The presence of κ-casein or caseinate therefore inhibited growth of the heat-induced whey protein aggregates. The results were discussed relative to the reported chaperone-like activity of casein molecules towards heat aggregation of globular proteins." @default.
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• W2023180681 date "2009-06-01" @default.
• W2023180681 modified "2023-09-29" @default.
• W2023180681 title "Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate" @default.
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• W2023180681 doi "https://doi.org/10.1016/j.foodhyd.2008.07.001" @default.
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