@article{(Open Science Index):https://publications.waset.org/pdf/8420,
	  title     = {Revea Ling Casein Micelle Dispersion under Various Ranges of Nacl: Evolution of Particles Size and Structure},
	  author    = {Raza Hussain and  Claire Gaiani and  Joël Scher},
	  country	= {},
	  institution	= {},
	  abstract     = {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.},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {5},
	  number    = {1},
	  year      = {2011},
	  pages     = {31 - 35},
	  ee        = {https://publications.waset.org/pdf/8420},
	  url   	= {https://publications.waset.org/vol/49},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 49, 2011},