[Relationship between thermal treatments of milk and molecular hysteresis of the milk protein system (author's transl)].

@article{Krichmeier1976RelationshipBT,
  title={[Relationship between thermal treatments of milk and molecular hysteresis of the milk protein system (author's transl)].},
  author={O Krichmeier},
  journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung},
  year={1976},
  volume={160 3},
  pages={
          293-8
        }
}
  • O Krichmeier
  • Published in
    Zeitschrift fur Lebensmittel-Untersuchung und…
    1976
The potentiometric titration curve of milk does not show an equilibrium curve but a hysteresis loop between pH 6.2 und pH 4.8. Hysteresis means thermodynamic metastability and cooperative changes within a structural domain. The structural domain involved in these changes is the casein micelle. Cooperative conformation changes and thermodynamic metastability appear on the resolution of the casein micelle caused by the action of protons. The charge condition of the polypeptide chains is not… CONTINUE READING

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