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Scientific paper - Original scientific paper
Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk
Chemical and biochemical engineering quarterly, 30 (2016), 4; 501-509. https://doi.org/10.15255/CABEQ.2015.2311
Ptiček Siročić, A.; Kratofil Krehula, Lj.; Katančić, Z.; Hrnjak-Murgić, Z.

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Ptiček Siročić, A., Kratofil Krehula, Lj., Katančić, Z. & Hrnjak Murgić, Z. (2017). Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk. Chemical and biochemical engineering quarterly, 30. (4), 501-509. doi: 10.15255/CABEQ.2015.2311

Ptiček Siročić, A., et al. "Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk." Chemical and biochemical engineering quarterly, vol. 30, no. 4, 2017, pp. 501-509. https://doi.org/10.15255/CABEQ.2015.2311

Ptiček Siročić, A., Lj. Kratofil Krehula, Z. Katančić and Z. Hrnjak Murgić. "Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk." Chemical and biochemical engineering quarterly 30, no. 4 (2017): 501-509. https://doi.org/10.15255/CABEQ.2015.2311

Ptiček Siročić, A., et al. (2017) 'Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk', Chemical and biochemical engineering quarterly, 30(4), pp. 501-509. doi: 10.15255/CABEQ.2015.2311

Ptiček Siročić A, Kratofil Krehula Lj, Katančić Z, Hrnjak Murgić Z. Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk. Chemical and biochemical engineering quarterly [Internet]. 2017 January 06 [cited 2024 November 23];30(4):501-509. doi: 10.15255/CABEQ.2015.2311

A. Ptiček Siročić, Lj. Kratofil Krehula, Z. Katančić and Z. Hrnjak Murgić, "Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk", Chemical and biochemical engineering quarterly, vol. 30, no. 4, pp. 501-509, January 2017. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:149:751181. [Accessed: 23 November 2024]

Metadata
Title (english)Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk
AuthorA. Ptiček Siročić
AuthorLj. Kratofil Krehula
AuthorZ. Katančić
AuthorZ. Hrnjak-Murgić
Author's institutionUniversity of Zagreb
Faculty of Geotechnical Engineering
Author's institutionUniversity of Zagreb
Faculty of Chemical Engineering and Technology
(Department of Polymer Engineering and Organic Chemical Technology)
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Chemical Engineering
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Biopolymer casein was isolated from cow’s milk by acid coagulation, which was initiated by acetic acid and sodium acetate in the first, and hydrochloric acid in the second process. The casein isolated by acid coagulation, i.e. by first process, and commercial casein were separated on α-, β-, (α+κ)- and κ casein by urea fractionation. The aim of this study was to compare various properties of commercial casein fractions with casein fractions isolated from cow’s milk. The structure of casein and casein fraction samples were monitored by Fourier transform infrared spectroscopy (FTIR), and the obtained vibrational bands showed structural differences between isolated and commercial casein (presence of various amino acids), as well as their fractions. Differential scanning calorimetry (DSC) was used to determine glass transition temperature. The results showed that the glass transitions of the isolated and commercial casein were below room temperature (Tg = 2–30 °C) due to the destruction of the samples structure that provides molecules mobility and leads to a phase transition. Thermal degradation obtained by thermogravimetric analysis (TGA) of all samples occurred in multiple steps. From the results, it is evident that 5 mass % of the each sample degraded at significantly different temperatures (T95), and it can be concluded that isolated casein and its fractions showed better heat stability than commercial casein and its fraction.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleChemical and biochemical engineering quarterly
Numberingvol. 30, no. 4, pp. 501-509
p-ISSN0352-9568
e-ISSN1846-5153
DOIhttps://doi.org/10.15255/CABEQ.2015.2311
URN:NBNurn:nbn:hr:149:751181
Publication2017-01-06
Document URLhttp://hrcak.srce.hr/172295
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2017-03-08 13:29:41