Alpha sl-casein-k-carrageenan interaction : a physicochemical study
κ-Carrageenan, a sulfated polygalactan, stabilizes α[sub sl]-casein, the calcium sensitive protein of bovine milk, from precipitation by Ca⁺⁺. The α[sub sl]-casein-κ -carrageenan interaction, in calcium-free systems, was investigated employing sedimentation velocity, sedimentation equilibrium, vis...
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| Language: | English |
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2010
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| Online Access: | http://hdl.handle.net/2429/20187 |