Electrophilic bromination of micelle-associated alkenes as a probe of micelle structure

1986 ◽  
Vol 108 (13) ◽  
pp. 3771-3781 ◽  
Author(s):  
R. Bruce. Lennox ◽  
Robert A. McClelland
Keyword(s):  
Micelle Structure ◽  
Electrophilic Bromination

Hydration of casein micelles and caseinates: Implications for casein micelle structure

2017 ◽  
Vol 74 ◽  
pp. 1-11 ◽  
Author(s):  
Thom Huppertz ◽  
Inge Gazi ◽  
Hannemieke Luyten ◽  
Hans Nieuwenhuijse ◽  
Arno Alting ◽  
...  
Keyword(s):  
Casein Micelle ◽  
Casein Micelles ◽  
Micelle Structure

Heat stability of milk: influence of dilution and dialysis against water

1978 ◽  
Vol 45 (2) ◽  
pp. 149-157 ◽  
Author(s):  
Patrick F. Fox ◽  
Catherine M. Hearn
Keyword(s):  
High Temperatures ◽  
Type A ◽  
Heat Stability ◽  
Type B ◽  
Normal Type ◽  
Coagulation Time ◽  
Micelle Structure ◽  
Ph Curve

SummaryThe marked precipitation of Ca phosphate found to occur at ~ pH 6·8 when milk is heated to high temperatures may account for the minimum in the heat coagulation time (HCT)–pH curve at ~ pH 6·8. Dialysis of milk against water for about 3 h converted a normal type A milk to one with type B heat stability characteristics by reducing stability in the region of the HCT maximum while increasing stability in the region of the minimum. Reduction of the concentration of urea, lactose, Na or chloride did not cause these changes and gross micelle structure appeared to be intact following short dialysis as indicated by turbidity and sedimentability. Dilution of milk with water increased stability at the minimum without significantly affecting stability at the maximum. Pre-heating at 80°C for 10 min precluded the effect of dilution but not of dialysis.

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