• 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