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
收藏
页码：183 / 188
页数：4
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