"\"The precipitation temperatures of sodium caseinate in H2O and D2O in the presence of Mg2+, Ca2+, Sr2+. and Ba2+ were investigated through fluorescence, turbidity and conductivity experiments.. As for the ability of the divalent cations (1–17.5 mM) to induce the precipitation process in H2O, the. sequence Ba2+PCa2+> Mg2+ > Sr2+ was found. Remarkably, while at low salt concentrations (<10 mM). precipitation temperatures (TPs) were found to change significantly depending on the specific cation, at. higher concentrations (>10 mM) the differences among the different cations were greatly reduced. By fitting. these results with a modified Jones–Dole equation, we confirmed that the less hydrated ions possess. a greater capacity to induce precipitation.. In D2O, the order of ion ability to induce caseinate precipitation was Ba2+ > Ca2+ > Sr2+> Mg2+. The different. hydrophobicity between D2O and H2O was shown to affect significantly the TPs of caseinate in the. presence of calcium, strontium and barium.. 2012 Elsevier\""
|Digital Object Identifier (DOI):||10.1016/j.foodchem.2012.07.117|
|Codice identificativo ISI:||WOS:000309897000038|
|Codice identificativo Scopus:||2-s2.0-84865538936|
|Appare nelle tipologie:||1.1 Articolo in rivista|