Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility.
Sarah NasserAlain HédouxAlexandre GiulianiCécile Le Floch-FouéréVéronique Santé-LhoutellierIsabelle de WaeleGuillaume DelaplacePublished in: Journal of the science of food and agriculture (2017)
With the quantitative data provided by SRCD spectra, it was established that, whatever the storage conditions, a unique curve exists between loss of α-helix content and loss in solubility, showing that loss of α-helix content is a marker of solubility loss for the MC powders studied. © 2017 Society of Chemical Industry.