Interaction of kappa-carrageenan and β-casein

被引：0

作者：

Sano, Y ^{[1
]}

Hiyoshi, T ^{[1
]}

机构：

[1] Natl Food Res Inst, Tsukuba, Ibaraki 305, Japan

来源：

HYDROCOLLOIDS, PT 2: FUNDAMENTALS AND APPLICATIONS IN FOOD, BIOLOGY, AND MEDICINE | 1999年

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Complex formation between kappa-carrageenan and beta-casein micelle, in the presence of calcium ions under non-gelling conditions, was investigated with laser light scattering and small-angle X-ray scattering measurements. The molar binding coefficient of beta-casein micelle to kappa-carageenan, radius of gyration, Kratky plots and the distance distribution function of the complex suggest that several beta-casein micelles combine here and there to the core molecules of the kappa-Carrageenan.

引用

页码：183 / 188

页数：4

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