Effect of Certain Salts on Precipitation of Casein by Calcium Chloride and Heat

Zittle, Charles A.; Monica, E.S. Della; Custer, J.H.

doi:10.3168/jds.s0022-0302(57)94475-2

Cited by 15 publications

(4 citation statements)

References 14 publications

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“…In a single operation, the proteins are separated into a series of fractions with small differences of salt saturation thus making it possible to choose the best recovery of the desired protein with the least amount of contaminants. This reverse procedure has been reported earlier by other workers (Zahn and Stahl, 1953;Zittle and Della Monica, 1955;Keil et al, 1962). However, a systematic study of the influences of the sample load, the salt gradient and its pH on the separation has not been previously reported.…”

supporting

confidence: 62%

Separation of proteins by ammonium sulfate gradient solubilization

Tp¹

1972

Biochemistry

141

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supporting

confidence: 62%

Separation of proteins by ammonium sulfate gradient solubilization

Tp¹

1972

Biochemistry

141

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“…Carr & Engelsted (8) hold that both alkali and alkaline earth metal ions can compete for nonspecific sites in casein, the former group on an almost equal basis, the latter preferentially. The reduction in the rate of aggregation of a solution of a caseinate by calcium chloride which results from addition of sodium chloride is considered by Zittle, Delia Monica & Custer (53) to exemplify the effect of this type of competition. The increased Dairy chemistry 113 calcium content of rennet whey from milk to which sodium chloride has been added is explained by Sharara (54) on similar grounds.…”

Section: Additions Of Alkalis and Saltsmentioning

confidence: 99%

Section C. Dairy Chemistry: Some aspects of the physical chemistry of the salts of milk

Pyne

1962

Journal of Dairy Research

101

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Rennet coagulation of milk Heat coagulation of milk Effect of preheating on the heat cot tion of milk Evaporated milk. Gelation of concentrated Dried milk Instant milk. Frozen milk products Curd tension. milks igula PACK 113 113 117 102 Reviews of the progress of dairy science pH of milk, exist partly in dissolved and partly in insoluble or rather colloidal form, and, in fact, in close association with casein. As the influence of this type of salt on the properties of milk differs considerably according to the phase in which it is situated, a correct assessment of salt partition between serum and milk colloids is of primary importance. The dividing line between soluble and colloidal is admittedly tenuous and somewhat arbitrary, its exact position depending very much on the means employed to achieve the separation. For the milk salts, however, a fairly sharp separation is not unduly difficult chiefly because the insoluble or colloidal salts occur mainly in association with the relatively coarse colloidal micelles of casein. All modes of separation used must of course meet the requirement of not bringing about any alteration in the equilibrium between the dissolved and colloidal states; quite a variety of methods is available and in common use which fulfils this condition approximately. These include dialysis, ultrafiltration, high-speed centrifugation, and the use of caseincoagulating enzymes such as rennin. All of these methods have been used almost indiscriminately for the purpose both in earlier and more recent work. From a recent comparative study of these methods Davies & White (3) conclude that dialysis of milk (to which a little chloroform has been added as preservative) at 20 °C against a relatively small volume of water furnishes the most satisfactory procedure of separation, and that there is no reason for supposing that the diffusate obtained in this way does not truly represent the aqueous phase of milk. Dialysis at 3°C or so, commonly employed in earlier investigations, is less suitable, for reasons to be discussed later. Ultrafiltration of milk through cellophane at 20 °C and under a pressure of 38 cmHg is also satisfactory and gives a serum of very similar composition to the diffusate, though slightly lower in calcium, citrate and lactose. Use of higher pressures accentuates this disparity, presumably through a 'sieving' effect. Both 'centrifuge serum', prepared by centrifuging separated milk for 3 h at about 20°C and 50000g, and rennet whey differ from diffusate and ultrafiltrates in containing the serum proteins of the milk ('centrifuge serum' contains in addition a small amount of the colloidal calcium caseinate-phosphate complex, and rennet whey some products of casein proteolysis), but nevertheless they correspond well with the diffusate in salt composition except for a natural tendency to be slightly high in calcium. The basic similarity in composition of all these sera, so differently prepared, is strong presumptive evidence, say the authors, of the identity of composition of the diffusate pr...

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“…Sodium citrate is chiefly used as a food additive, usually for emulsifiers, expansion agents, stabilizers, and preservatives. Sodium Citrate can be used as an emulsifier when making cheese [21]. It allows the cheese to melt without becoming greasy.…”

Section: Discussionmentioning

confidence: 99%

A preservative with bleaching and emulsifying effects

Dashtdar

Dashtdar²,

Khan

et al. 2020

Medical Research Journal

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In cosmetic products, additives are substances that aren't consumed as main ingredients, actually, they are added to these products in the processes of preparation, packaging or storage in order to make them safer, improve their appearance, help to present a stable, attractive and easier to apply the product, without being stricken by environmental conditions [1,2]. The protection and quality of toiletries or medicine products are important elements in regards to the health of the consumers. Adding preservatives to the formulations helps the cosmetic manufacturer achieve the first objective of products i.e. meeting the requirements of the users while being safe under normal conditions of use. Despite advances in manufacturing conditions (raw materials with exhaustive bacteriological controls and manufacturing in sterile areas), and the containers used (single-dose ampoules, opaque and hermetic bottles which are used for precise amount), there is still the possibility of colonizing cosmetics without a preservative in their composition. Principally adding extra compounds as emulsifier and blanching agent causes more noxious compounds in the products, which should be avoided. Hence, it is desirable that some components of the formulation fulfill this function [3]. In our study, a combination of sodium thiosulfate and Citric acid contains emulsifiers and bleaching substances. When this mixture was added to Azadirachta indica (Neem) gum or Acacia Senegal (Gum Arabic), besides the above-mentioned properties, turned these gums into a thickener and stabilizer agent. This formulation can prevent the spreading of microorganisms. It will be shown from the findings and results that this formula can be used as a preservative agent in the cosmetic and pharmaceutical industry with significant emulsifying and bleach potential. The rare side effect of this additive is mild skin hypersensitivity reaction only in sensitive individuals.Objective: The purpose of the study was to develop a powerful preservative based on synthetic and natural ingredients, with bleaching and emulsifying effects.

show abstract

Effect of Certain Salts on Precipitation of Casein by Calcium Chloride and Heat

Cited by 15 publications

References 14 publications

Separation of proteins by ammonium sulfate gradient solubilization

Separation of proteins by ammonium sulfate gradient solubilization

Section C. Dairy Chemistry: Some aspects of the physical chemistry of the salts of milk

A preservative with bleaching and emulsifying effects

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