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Interaction of pectin and casein micelles


Interaction of pectin and casein micelles



Food Hydrocolloids 14(4): 391-394



ISSN/ISBN: 0268-005X

DOI: 10.1016/s0268-005x(00)00019-9

Dynamic light-scattering and viscometric methods were used to investigate the interactions of low methoxyl, low methoxyl amidated and high methoxyl pectin with casein micelles in skim milk. At pH 6.7, a depletion flocculation of the casein micelles was observed; this mechanism involved the exclusion of polymer pectin chains from the space between colloidal casein micelles, which induced an effective attractive interaction between the colloidal particles.

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Accession: 003481104

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Related references

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