ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Casein precipitated by carbon dioxide (CO2-casein), and commercial sodium and calcium caseinates (1% w/v in water) were thermally deamidated at pH 8 for up to 96h at 85,100, and 115°C. CO2-casein displayed the highest overall extent of deamidation at 100 and 115°C after 32 and 24h, respectively, while there was no difference at 85°C. Structural differences between CO2-casein and the commercial caseinates may account for the difference in deamidation. Deamidation kinetics were apparent first-order with respect to concentrations of the amides, asparagine and glutamine. Reaction rate constants and Arrhenius parameters were comparable from regression modeling.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15051.x
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