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ISSN electronic edition: 1336-9075
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Kinetics of Casein Micelle Destabilization

M. Šefčíková, J. Šefčík, J. Šefčík, and V. Báleš

Department of Chemical and Biochemical Engineering, Faculty of Chemical Technology, Slovak University of Technology, SK-812 37 Bratislava

 

E-mail: sefcikj@cvt.stuba.sk

Received: 19 May 2000

Abstract: Destabilization of casein micelles in reconstituted skim milk was studied experimentally in both nonmixed and mixed conditions. The process of micelle destabilization was described with a threestep kinetic model accounting for hydrolysis of casein in both stable and partially destabilized micelles. This model was used for the estimation of kinetic parameters of κ-casein hydrolysis proceeding on the surface of casein micelles and kinetic parameters of micelle destabilization. The influence of various process variables, such as mixing and enzyme concentration, on the hydrolysis of κ-casein and destabilization of casein micelles was evaluated. The presented model provides a good description of casein micelle destabilization within a speci ed range of process variables.

Full paper in Portable Document Format: 546aa345.pdf

 

Chemical Papers 54 (6a) 345–350 (2000)

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