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



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



Jour Dairy Sci 26(11): 1043-1056



Data are presented for electrokinetic potential, specific conductivity, relative viscosity and pH measurements on various caseinate systems treated with salts, rennin and pepsin. Calculations from the data are presented graphically to aid in evaluating effects on hydration and electroviscosity. The addition of increments of rennin to Ca and Na caseinate systems at pH 6.6 reduces the relative viscosity, f-poten-tial and pH and increases the specific conductivity at varying rates and to varying degrees. The primary effect of rennin on Ca caseinate systems appears to be a true dehydration with a secondary decrease in f-potential, both effects contributing to the decreased stability of the system. The; effect of rennin on Na caseinate is principally one of dehydration. The course of action is the same for a single high conc, of rennin measured at succeeding time intervals as for a series of increasing levels of rennin measured when equilibrium is reached. Dialyzed skim milk is an unsatisfactory substrate for the study of rennin action by the methods employed. The order of destabilizing effect on a Ca caseinate sol is: Purified rennin > rennet extract > pepsin. Rennin exhibits a progressive increase in negative -potential from pH 6 to pH 7.5, the zone studied. Both rennin and Ca caseinate systems show the same sign and approx. the same magnitude of S-potential at pH 6.5.

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