{"product_id":"heat-induced-interactions-between-casein-whey-proteins-and-lecithins-von-mamdouh-el-bakry","title":"Heat Induced Interactions between Casein, Whey Proteins and Lecithins","description":"\u003cp\u003eMilk proteins consist of casein micelles and whey  proteins. Heat treatments cause denaturation of whey  proteins. The denatured whey proteins may either  form whey protein aggregates or may provoke whey  protein coating of the casein micelles.  This  research focused on the effect of heat on the  properties of milk proteins and their heat-induced  interactions. This effect was studied in different  concentrations of whey proteins and different types  and concentrations of lecithins, by using three  techniques; Photon Correlation Spectroscopy (PCS),  Centrifugal Photosedimentometry or Centrifugal  Particle Size Analyser and Differential Scanning  Calorimetry (DSC).  From the overall results obtained, it was concluded  that the heat-induced interaction between casein  micelles and whey proteins could be reduced by  addition of hydrophilic lecithins, which could be  due to the fact that the latter stabilises the  unfolded state of the denatured whey proteins and  hence minimises its aggregation and interaction with  other proteins.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783844316537\"\u003e\u003ch3\u003eStudy of Heat Induced Interactions and Aggregation of Casein Micelles with Whey Proteins, and  Effect of Lecithins\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783844316537","offer_id":39495937425501,"sku":"9783844316537","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/3aa48512-8463-4d04-8222-9d0d1602104f.jpg?v=1773296917","url":"https:\/\/shop.autorenwelt.de\/products\/heat-induced-interactions-between-casein-whey-proteins-and-lecithins-von-mamdouh-el-bakry","provider":"Autorenwelt Shop","version":"1.0","type":"link"}