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The formation of complexes between whey proteins and carboxymethyl cellulose modified with substituents of increased hydrophobicity

Published online by Cambridge University Press:  01 June 2009

J. G. Zadow  and
R. D. Hill
J. G. Zadow
Affiliation:
Division of Food Research, Dairy Research Laboratory, C.S.I.R.O., Highett, Victoria, Australia
R. D. Hill
Affiliation:
Division of Food Research, Dairy Research Laboratory, C.S.I.R.O., Highett, Victoria, Australia
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Summary

The precipitation of proteins from whey by modified carboxymethyl cellulose (CMC) was examined. Carboxymethyl cellulose containing acetyl, methoxyl or carboxymethyl secondary amides with iso-propyl, n-propyl, iso-butyl, n-butyl or cyclohexyl side chains precipitated more protein than did CMC of similar carboxyl content. This effect was greatest in CMC containing secondary amide groups. The increase in protein precipitation gained by introduction of secondary amide groups into CMC was no greater however than the increase obtained by introduction of a similar number of carboxymethyl groups into the polymer. Carboxyethyl cellulose did not form insoluble complexes with whey proteins under the conditions examined.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 1 , February 1978 , pp. 85 - 92
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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