Izvorni znanstveni članak
https://doi.org/10.15255/CABEQ.2015.2311
Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk
A. Ptiček Siročić
orcid.org/0000-0001-6243-4638
; University of Zagreb, Faculty of Geotechnical Engineering, Hallerova aleja 7, 42 000 Varaždin, Croatia
Lj. Kratofil Krehula
; University of Zagreb, Faculty of Chemical Engineering and Technology, Marulićev trg 19, 10 000 Zagreb, Croatia
Z. Katančić
; University of Zagreb, Faculty of Chemical Engineering and Technology, Marulićev trg 19, 10 000 Zagreb, Croatia
Z. Hrnjak-Murgić
; University of Zagreb, Faculty of Chemical Engineering and Technology, Marulićev trg 19, 10 000 Zagreb, Croatia
Sažetak
Biopolymer casein was isolated from cow’s milk by acid coagulation, which was initiated by acetic acid and sodium acetate in the first, and hydrochloric acid in the second process. The casein isolated by acid coagulation, i.e. by first process, and commercial casein were separated on α-, β-, (α+κ)- and κ casein by urea fractionation. The aim of this study was to compare various properties of commercial casein fractions with casein fractions isolated from cow’s milk. The structure of casein and casein fraction samples were monitored by Fourier transform infrared spectroscopy (FTIR), and the obtained
vibrational bands showed structural differences between isolated and commercial casein (presence of various amino acids), as well as their fractions. Differential scanning calorimetry (DSC) was used to determine glass transition temperature. The results showed that the glass transitions of the isolated and commercial casein were below room temperature (Tg = 2–30 °C) due to the destruction of the samples structure that provides molecules mobility and leads to a phase transition. Thermal degradation obtained by thermogravimetric analysis (TGA) of all samples occurred in multiple steps. From the
results, it is evident that 5 mass % of the each sample degraded at significantly different temperatures (T95), and it can be concluded that isolated casein and its fractions showed better heat stability than commercial casein and its fraction.
Ključne riječi
acid coagulation; casein; fractions; urea fractionation; thermal properties
Hrčak ID:
172295
URI
Datum izdavanja:
6.1.2017.
Posjeta: 3.658 *