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A mathematical model for the description of chymosin action on casein micelles
Year:
1989
Source of publication :
Journal of Dairy Research
Authors :
Fishman, S. N.
;
.
Merin, Uzi
;
.
Talpaz, Hovav
;
.
Volume :
56
Co-Authors:
Merin, U., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Talpaz, H., Department of Statistics and Experimental Design, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Fishman, S., Department of Statistics and Experimental Design, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
79
To page:
86
(
Total pages:
8
)
Abstract:
A mathematical model for chymosin action on casein micelles is presented in a two-stage equation which results in a single curve demonstrating the lag time from enzyme addition to the end of coagulum firming. The model uses the Michaelis—Menten enzyme kinetics equation for the first reaction followed by an nth order reaction for the casein micelles agglomeration stage. The computer output using these equations shows that lag time is elongated as enzyme concentration is lowered. Regression analysis of time of gelation against 1/E0 shows good correlation. Viscosity of the milk drops at the beginning of the κ-casein hydrolysis and increases thereafter, when the coagulum is being formed. © 1989, Proprietors of Journal of Dairy Research. All rights reserved.
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More details
DOI :
10.1017/S0022029900026248
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19694
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:30
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A mathematical model for the description of chymosin action on casein micelles
56
Merin, U., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Talpaz, H., Department of Statistics and Experimental Design, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Fishman, S., Department of Statistics and Experimental Design, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
A mathematical model for the description of chymosin action on casein micelles
A mathematical model for chymosin action on casein micelles is presented in a two-stage equation which results in a single curve demonstrating the lag time from enzyme addition to the end of coagulum firming. The model uses the Michaelis—Menten enzyme kinetics equation for the first reaction followed by an nth order reaction for the casein micelles agglomeration stage. The computer output using these equations shows that lag time is elongated as enzyme concentration is lowered. Regression analysis of time of gelation against 1/E0 shows good correlation. Viscosity of the milk drops at the beginning of the κ-casein hydrolysis and increases thereafter, when the coagulum is being formed. © 1989, Proprietors of Journal of Dairy Research. All rights reserved.
Scientific Publication
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