caa a22 4500 463156803 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0519-2 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0519-2 Formation and stabilization of emulsion with A1, A2 and B β-casein genetic variants [Elektronische Daten] [Małgorzata Darewicz, Jerzy Dziuba] The milk protein β-casein (β-CN) is a flexible, approximately random coil protein with a molecular mass of ∼24kDa. It contains distinct charged and hydrophobic, non-charged regions in the primary structure. The strongly amphiphilic nature of β-casein causes it to concentrate at an interface, which is a prerequisite to form and stabilize emulsions. The emulsifying (particle-size distribution, turbidity measurement) and structural (surface coverage, CD) properties of β-casein genetic variants were studied at pH 6.7 and I=75mM (representative pH value for milk). β-Casein B variant produced bigger emulsion droplets than the A1 and A2 variant, having better emulsion-stabilizing properties than A2 and A1 variants. Significant differences were observed in the surface coverage of teflon droplets made with β-casein genetic variants. A relationship between the surface load and emulsion-stabilizing properties was found. An increased content of secondary structure, especially for β-CN B and A1 variants, was found after adsorption onto the hydrophobic surface. Springer-Verlag, 2006 β-Casein nationallicence Conformational analysis nationallicence Emulsifying properties nationallicence Genetic variants nationallicence Darewicz Małgorzata Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Pl. Cieszynski 1, 10-726, Olsztyn, Poland aut Dziuba Jerzy Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Pl. Cieszynski 1, 10-726, Olsztyn, Poland aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 147-152 1438-2377 226:1-2<147 2007 226 217 https://doi.org/10.1007/s00217-006-0519-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0519-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Darewicz Małgorzata Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Pl. Cieszynski 1, 10-726, Olsztyn, Poland aut NATIONALLICENCE 700 1- Dziuba Jerzy Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Pl. Cieszynski 1, 10-726, Olsztyn, Poland aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 147-152 1438-2377 226:1-2<147 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer