The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.
pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins
Abstract
Summary: The dissociation of caseins of different types from casein micelles in milk, acidified to different pH values in the range 4·9–6·7, and at temperatures of 4, 20 and 30 °C, has been studied. In contrast to a number of previous findings, it was shown that caseins of all types were dissociated from the micelles, although in all cases β-casein was in highest concentration. The amounts and proportions of all of the caseins were found to be pH- and temperature-dependent, especially the former. Studies of the proportions of the different caseins liberated suggested that, at a defined temperature, the proportions of κ;- and α s2-caseins were independent of pH, while the proportions of β- and α sl-caseins were variable, changes in one being compensated by changes in the other. The manner in which the proportions of the α sl-casein and β-caseins changes with pH was found to be temperature-dependent.
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Citations
Cites
The Hydrophobic Effect: Formation of Micelles and Biological Membranes
Tanford, C. (1991) · Medical Entomology and Zoology · Cited by 3,327
Walker, C. H. (1981) · FEBS Letters · doi:10.1016/0014-5793(81)80071-3 · Cited by 2,696
Developments in dairy chemistry—1
Cheeseman, G. C. (1983) · Food Chemistry · doi:10.1016/0308-8146(83)90108-5 · Cited by 916
Relation Between Micellar and Serum Casein in Bovine Milk
Rose, D. (1968) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(68)87308-4 · Cited by 173
van Hooydonk, A. C. M., Hagedoorn, H. G., & Boerrigter, I. J. (1986) · Netherlands milk and dairy journal · Cited by 171
The colloidal phosphate of milk: II. Influence of citrate
Pyne, G. T., & McGann, T. C. A. (1960) · Journal of Dairy Research · doi:10.1017/s0022029900010074 · Cited by 158
Holt, C., Davies, D. T., & Law, A. J. R. (1986) · Journal of Dairy Research · doi:10.1017/s0022029900033082 · Cited by 152
Self-citationPreliminary note on the change in casein micelles caused by acidification
Roefs, S. P. F. M., Walstra, P., Dalgleish, D. G., & Horne, D. S. (1985) · Socio-Environmental Systems Modeling · Cited by 117
Self-citationInorganic constituents of milk III. The colloidal calcium phosphate of cow's milk
Holt, C. (1982) · Journal of Dairy Research · doi:10.1017/s002202990002210x · Cited by 104
The colloidal phosphate of milk: III. Nature of its association with casein
McGann, T. C. A., & Pyne, G. T. (1960) · Journal of Dairy Research · doi:10.1017/s0022029900010487 · Cited by 100
Cited by
Casein interactions: Casting light on the Black Boxes, the structure in dairy products
Horne, D. S. (1998) · International Dairy Journal · doi:10.1016/s0958-6946(98)00040-5 · Cited by 723
Formation and physical properties of milk protein gels
Lucey, J. A. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74078-2 · Cited by 667
Modifications of structures and functions of caseins: a scientific and technological challenge.
Broyard, C., & Gaucheron, F. (2015) · Dairy Science & Technology · doi:10.1007/s13594-015-0220-y · Cited by 347
The Enzymatic Coagulation of Milk
Dalgleish, D. G. (1993) · Cheese: Chemistry, Physics and Microbiology · doi:10.1007/978-1-4615-2650-6_3 · Cited by 216
Self-citationEffects of mineral salts and calcium chelating agents on the gelation of renneted skim milk
Udabage, P., McKinnon, I. R., & Augustin, M. A. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74589-4 · Cited by 124
Metadata
- Authors
- Dalgleish, D. G., & Law, A. J. R.
- Venue
- Journal of Dairy Research
- Publisher
- Cambridge University Press (CUP)
- Published
- 1988-11
- Volume
- 55
- Issue
- 4
- Pages
- 529-538
- ISSN
- 0022-0299 (ISSN-L)
- 1469-7629
- OpenAlex
- W2080575202
- Cited by
- 294
- References
- 13
- FWCI
- 7.26
- Type
- journal article
- Language
- en
- Open access
- closed
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- Dalgleish, D. G., & Law, A. J. R. (1988). pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins. Journal of Dairy Research. https://doi.org/10.1017/s0022029900033306
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
