The Effects of Sucrose and Lactose on the Sizes of Casein Micelles Reconstituted from Bovine Caseins

摘要: Abstract The mass distributions of reconstituted bovine casein micelles formed, in various media, with four preparations whole were determined by sedimentation field flow fractionation. Two the made from milk a single Jersey cow, other two milks Holstein cows, one being and herd. All media contained CaCl 2 , KCl, piperazine-N,N'-bis(2-ethanesulfonic acid) (PIPES) buffer, pH 6.75. Most experiments conducted medium containing either no sugar, .3 M sucrose, or lactose. Micelle formation was initiated adding an equal volume buffered to solution sodium caseinate whose composition identical except that it free Ca +2 . After 24h at room temperature, distribution apparent micellar protein (M Prot grams per mole micelles) values maximum micelle peak range 10 9 for 11 preparations. Lactose (.3 ) reduced 45 90%, depending on preparation. Sucrose but increased somewhat results suggest lactose may affect size products isolates milk. We know evidence suggestive such effect In view known positive correlation between decreased heat stability, effects sucrose should be considered when making as concentrated sterilized sweetened condensed