Characterization of Enzymatically Induced Aggregation of Casein Micelles in Natural Concentration byin SituStatic Light Scattering and Ultra Low Shear Viscosimetry

Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method

“…Moreover, Passos et al (1999) observed a decrease in the thermal conductivity of milk during coagulation using a heated thermistor and established a good prediction equation for rennet coagulation time. Lehner et al (1999) observed the aggregation of casein micelles in milk using static light scattering and ultra low shear viscosimetry.…”

Determination of early stages of rennet-induced aggregation of casein micelles by diffusing wave spectroscopy and rheological measurements

“…Several techniques have been used in the laboratory to study the rennet-induced aggregation of casein micelles, particularly rheology and conventional light scattering [2,3]. Problems are encountered with both these techniques.…”

Conformational stability of peanut agglutinin using small angle X-ray scattering

“…The corresponding p(r) functions demonstrate that, at pH 7.4, there are still tetramers in solution as inferred by the presence of maximum frequencies around 41Å, coexisting with a significant population of multimeric species. The tetramers species disappear at pH 9.0, as evidenced by the changes observed in the SAXS profile and p(r) function, which are typical from the scattering of larger aggregates in solution [32]. Therefore, although PNA at pH 7.4 and 9.0 is assem- bled in a tetrameric structure at 25 • C, it responds differently to the temperature effect.…”