Complexation of lysozyme with sodium caseinate and micellar casein in aqueous buffered solutions
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- 作者：Yurij A. Antonova ; chehonter@yandex.ru" class="auth_mail" title="E-mail the corresponding author ; Paula Moldenaersb ; Ruth Cardinaelsb ; c
- 关键词：Lysozyme ; Caseins ; Protein complexes ; Structure ; Morphology
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：102-118
- 全文大小：2449 K
文摘
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Structure of the complex particles is determined by the state of casein molecules.
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Structure of the complex particles is dependent on the charge ratio.
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Solubility of the complexes and their morphology are dependent on the charge ratio.
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Binding of Lys with caseins leads to disruption of their secondary structure.