Dipartimento di Agricoltura, University of Molise, Campobasso, Italy.
Food Chem. 2013 Jan 1;136(1):266-72. doi: 10.1016/j.foodchem.2012.07.117. Epub 2012 Aug 8.
The precipitation temperatures of sodium caseinate in H(2)O and D(2)O in the presence of Mg(2+), Ca(2+), Sr(2+) and Ba(2+) were investigated through fluorescence, turbidity and conductivity experiments. As for the ability of the divalent cations (1-17.5mM) to induce the precipitation process in H(2)O, the sequence Ba(2+) ≥ Ca(2+)>Mg(2+)>Sr(2+) was found. Remarkably, while at low salt concentrations (<10mM) precipitation temperatures (T(Ps)) were found to change significantly depending on the specific cation, at higher concentrations (>10mM) the differences among the different cations were greatly reduced. By fitting these results with a modified Jones-Dole equation, we confirmed that the less hydrated ions possess a greater capacity to induce precipitation. In D(2)O, the order of ion ability to induce caseinate precipitation was Ba(2+)>Ca(2+)>Sr(2+)>Mg(2+). The different hydrophobicity between D(2)O and H(2)O was shown to affect significantly the T(Ps) of caseinate in the presence of calcium, strontium and barium.
通过荧光、浊度和电导率实验,研究了在 Mg(2+)、Ca(2+)、Sr(2+)和 Ba(2+)存在下,水解酪蛋白在 H(2)O 和 D(2)O 中的沉淀温度。对于二价阳离子(1-17.5mM)在 H(2)O 中诱导沉淀过程的能力,发现顺序为 Ba(2+)≥Ca(2+)>Mg(2+)>Sr(2+)。值得注意的是,虽然在低盐浓度(<10mM)下,沉淀温度(T(Ps))发现会根据特定的阳离子而显著变化,但在较高浓度(>10mM)下,不同阳离子之间的差异大大减小。通过用改进的琼斯-多勒方程拟合这些结果,我们证实了水合程度较低的离子具有更大的诱导沉淀能力。在 D(2)O 中,诱导酪蛋白沉淀的离子能力顺序为 Ba(2+)>Ca(2+)>Sr(2+)>Mg(2+)。D(2)O 和 H(2)O 之间的不同疏水性被证明显著影响了钙、锶和钡存在下酪蛋白的 T(Ps)。