@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}, }