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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.

Institucijski repozitorij: Repozitorij Fakulteta kemijskog inženjerstva i tehnologije Sveučilišta u Zagrebu

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Ptiček Siročić, A., Kratofil Krehula, Lj., Katančić, Z. i 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, br. 4, 2017, str. 501-509. https://doi.org/10.15255/CABEQ.2015.2311

Ptiček Siročić, A., Lj. Kratofil Krehula, Z. Katančić i Z. Hrnjak Murgić. "Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk." Chemical and biochemical engineering quarterly 30, br. 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), str. 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]. 06.01.2017. [pristupljeno 26.12.2024.];30(4):501-509. doi: 10.15255/CABEQ.2015.2311

A. Ptiček Siročić, Lj. Kratofil Krehula, Z. Katančić i 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, br. 4, str. 501-509, Siječanj 2017. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:149:751181. [Citirano: 26.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:149:751181
Podaci o radu
Naslov (engleski)Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk
AutorA. Ptiček Siročić
AutorLj. Kratofil Krehula
AutorZ. Katančić
AutorZ. Hrnjak-Murgić
Autorova ustanovaSveučilište u Zagrebu
Geotehnički fakultet
Autorova ustanovaSveučilište u Zagrebu
Fakultet kemijskog inženjerstva i tehnologije
(Zavod za polimerno inženjerstvo i organsku kemijsku tehnologiju)
Znanstveno / umjetničko
područje, polje i grana		TEHNIČKE ZNANOSTI
Kemijsko inženjerstvo
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaChemical and biochemical engineering quarterly
Brojčani podacivol. 30, br. 4, str. 501-509
p-ISSN0352-9568
e-ISSN1846-5153
DOIhttps://doi.org/10.15255/CABEQ.2015.2311
URN:NBNurn:nbn:hr:149:751181
Datum objave publikacije2017-01-06
URL dokumentahttp://hrcak.srce.hr/172295
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2017-03-08 13:29:41