Acylation and Solubility of Casein Precipitated by Carbon Dioxide |
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| Authors: | CV Santos PM Tomasula |
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| Affiliation: | The Authors are with the U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. |
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| Abstract: | Casein precipitated from milk using carbon dioxide (CO2-casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2-casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2-casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2-casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2-casein which were not present in calcium caseinate. |
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| Keywords: | acylation solubility casein carbon dioxide anhydride |
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