Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Solubility of αS1-, β- and κ-casein in water-ethanol solutions

Solubility of αS1-, β- and κ-casein in water-ethanol solutions The solubility and the selectivity of αS1-, β- and κ-casein isolation from an industrially produced spray-dried sodium caseinate as a function of temperature (20–40 °C) and of ethanol volume fraction (0–0.6) at pH 5.0–7.5 were studied. Reverse-phase high-performance liquid chromatography and nitrogen balance were used as analytical methods. At 20 °C, casein solubility as a function of pH (5–7) and of the ethanol volume fraction (0–0.6) is quite well represented by an equation describing the ionisation process. αS1-, β- and κ-casein solubility and β- and κ-casein extraction selectivity decrease both with a rise in the ethanol volume fraction to 0.45–0.50 and with temperature increase. For αS1-casein, the selectivity increases to 67% for an ethanol volume fraction of 0.47 at 29 °C. This fraction could be used as an emulsifying agent or for cream liqueur production or further purification. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Solubility of αS1-, β- and κ-casein in water-ethanol solutions

Loading next page...
 
/lp/springer-journals/solubility-of-s1-and-casein-in-water-ethanol-solutions-sZ9IpHw52v
Publisher
Springer Journals
Copyright
Copyright © 2008 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst:2008001
Publisher site
See Article on Publisher Site

Abstract

The solubility and the selectivity of αS1-, β- and κ-casein isolation from an industrially produced spray-dried sodium caseinate as a function of temperature (20–40 °C) and of ethanol volume fraction (0–0.6) at pH 5.0–7.5 were studied. Reverse-phase high-performance liquid chromatography and nitrogen balance were used as analytical methods. At 20 °C, casein solubility as a function of pH (5–7) and of the ethanol volume fraction (0–0.6) is quite well represented by an equation describing the ionisation process. αS1-, β- and κ-casein solubility and β- and κ-casein extraction selectivity decrease both with a rise in the ethanol volume fraction to 0.45–0.50 and with temperature increase. For αS1-casein, the selectivity increases to 67% for an ethanol volume fraction of 0.47 at 29 °C. This fraction could be used as an emulsifying agent or for cream liqueur production or further purification.

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References