Interactions between lipids and milk proteins in emulsion

The interactions between nitroxide homologs of fatty acids and purified components of milk proteins in a model food emulsion were studied using electron spin resonance. The importance of the interactions in emulsions decreased in the order alpha-s1-casein beta-lactoglobulin beta-casein whole casein....

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Bibliographic Details
Published inJournal of food science Vol. 57; no. 4
Main Authors Aynie, S. (Departement de Biologie Physico-Chimique, Dijon, France), Le Meste, M, Colas, B, Lorient, D
Format Journal Article
LanguageEnglish
Published 01.07.1992
Subjects
EMULSION
LAIT
LECHE
LIPIDE
LIPIDOS
PROTEINAS
PROTEINE
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
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Summary:The interactions between nitroxide homologs of fatty acids and purified components of milk proteins in a model food emulsion were studied using electron spin resonance. The importance of the interactions in emulsions decreased in the order alpha-s1-casein beta-lactoglobulin beta-casein whole casein. alpha-s1 Casein resulted in a better organization of the lipid monolayer. Neither the flexibility nor the tertiary structure of the proteins explained this result. It appeared that the interactions occurred through lipid polar heads and protein polar side chains due to hydrogen bonds and/or electrostatic interactions
Bibliography:Q02
9327386
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1992.tb14315.x