Роль ионов кальция в коллоидной стабильности мицелл казеина

Role of calcium ions in colloid stability of casein micelles

Osintsev A. M. ^a

Braginskiy V. I. ^a

Lapshakova OYu. ^a

Chebotarev A. L. ^b

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

b Kemerovo Institute of Food Science and Technology

Copyright ©Osintsev et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Basing on analysis of experimental data the model defining contribution of calcium ions into colloid stability of casein micelles in milk is proposed. The algorithm is developed for quantitative calculation of the beginning of flocculation in the micellar system.

Keywords

Milk coagulation, casein micelles, colloid stability, calcium ions

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