Title of article :
Formation of carboxymethyl cellulose–casein complexes by electrosynthesis
Author/Authors :
H Zaleska، نويسنده , , P Tomasik، نويسنده , , C.-y Lii، نويسنده ,
Issue Information :
دوماهنامه با شماره پیاپی سال 2002
Pages :
10
From page :
215
To page :
224
Abstract :
Carboxymethyl cellulose (CMC)–casein complexes were electrosynthesised at 12 V from 3% (w/w) aqueous mixtures of the components. In particular, electrosyntheses the CMC: casein composition of the mixture varied from 1:5 to 5:1. Prior to electrosynthesis, the pH of the solutions were adjusted to 9, 10 and 11, respectively. Complexes were deposited on the stainless steel anode. The ratio of the components in the bath was the major factor controlling the composition of the complexes, and the pH of the solution influenced the yield of the synthesis. The composition of the complexes was determined by elemental analysis for the nitrogen. The properties of the products were studied by means of thermal analysis, SEM and powder X-ray diffractometry. Solubility of complexes in 7 M aqueous urea and 2 M aqueous guanidinium thiocyanate as well as IR spectroscopy showed that electrostatic CMC–casein complexes were formed.
Keywords :
Carboxymethyl cellulose , Polysaccharide–protein complexes , Casein , Electrosynthesis
Journal title :
Food Hydrocolloids
Serial Year :
2002
Journal title :
Food Hydrocolloids
Record number :
977622
Link To Document :
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