%0 Journal Article
	%A Raza Hussain and  Claire Gaiani and  Joël Scher
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 49, 2011
	%T Revea Ling Casein Micelle Dispersion under Various Ranges of Nacl: Evolution of Particles Size and Structure
	%U https://publications.waset.org/pdf/8420
	%V 49
	%X Dispersions of casein micelles (CM) were studied at a
constant protein concentration of 5 wt % in high NaCl environment
ranging from 0% to 12% by Dynamic light scattering (DLS) and
Fourier Transform Infrared (FTIR). The rehydration profiles obtained
were interpreted in term of wetting, swelling and dispersion stages by
using a turbidity method. Two behaviours were observed depending
on the salt concentration. The first behaviour (low salt concentration)
presents a typical rehydration profile with a significant change
between 3 and 6% NaCl indicating quick wetting, swelling and long
dispersion stage. On the opposite, the dispersion stage of the second
behaviour (high salt concentration) was significantly shortened
indicating a strong modification of the protein backbone. A salt
increase result to a destabilization of the micelle and the formation of
mini-micelles more or less aggregated indicating an average micelles
size ranging from 100 to 200 nm. For the first time, the estimations
of secondary structural elements (irregular, ß-sheet, α-helix and turn)
by the Amide III assignments were correlated with results from
Amide I.
	%P 31 - 35