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Rennin action in relation to the water binding and electrokinetic properties of calcium and sodium caseinate sols

Rennin action in relation to the water binding and electrokinetic properties of calcium and sodium caseinate sols

J. Dairy Sci, 26: 11, 1043-1056

When rennin is added to colloidal casein systems, a reduction in stability takes place. Measurements of the changes in electrokinetic potential, specific conductivity, relative viscosity, and pH, interpreted with the help of the Krasny-Ergen equation, suggest that this reduction is mainly due to a true hydration whilst the decrease in electrokinetic potential is of secondary importance. The changes caused by the addition of pepsin or salts were similarly studied.

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Accession: 013481726

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DOI: 10.3168/jds.s0022-0302(43)92804-8

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