Exploring the effect of high pressure in the denaturation of casein micelles by in-situ SERS.
Food Chem
; 442: 138359, 2024 Jun 01.
Article
em En
| MEDLINE
| ID: mdl-38219564
ABSTRACT
To investigate the structural changes of casein in response to the pressurization process under varying pressure levels, this study carried out both ex-situ and in-situ high-pressure experiments. In the in-situ experiments, the surface-enhanced Raman scattering (SERS) technique was combined with a diamond anvil cell (DAC). The high-pressure experiments indicated that significant dissociation of casein occurred at 200 MPa. Over the range of 0-302 MPa, casein exhibited both dissociation and aggregation behaviors. However, casein tended towards aggregation at pressures of 302-486 MPa, with a further increase observed beyond 486 MPa.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Caseínas
/
Micelas
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article