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Application of the plastein reaction to caseins and to skim-milk powder. II. Chemical and physical properties of the plasteins and the mechanism of plastein formation



Application of the plastein reaction to caseins and to skim-milk powder. II. Chemical and physical properties of the plasteins and the mechanism of plastein formation



Journal of Dairy Research 49(2): 279-293



Plasteins were very similar in properties regardless of starting material or of the proteinase used in their production. Plastein formed from sodium caseinate hydrolysate at pH 5 was stable over the pH range 1.5-9.0 and had the properties of a thixotropic gel. More extreme pH values caused dissolution as did various chaotropic reagents. 8 M urea disrupted plastein structure almost entirely, as did various organic acids at 50%(v/v) and strongly ionic detergents.

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Accession: 000824152

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DOI: 10.1017/s0022029900022378


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