抄録
Casein micelles with and without colloidal calcium phosphate were isolated from skim milk. Sodium salts of ortho, pyro, tripoly and polyphosphoric acid and also sodium citrate were added and their effects upon calcium and phosphorus distribution were investigated along with the changes of bound water.
Melting salts of phosphate origin increased both non-diffusible ester and colloidal phosphorus, while decreased both diffusible ester and inorganic phosphorus.
Bound water of casein micelles was increased with the addition of polyphosphate or citrate, while decreased with the addition of pyro- or tripolyphosphate.
Taking into consideration of the viscometric studies, melting salts might be divided into three categories, namely orthophosphate, pyro- or tripolyphosphate and polyphosphate or citrate group, respectively.
