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Discover Supplement-Drug Interactions
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Last Updated: 3 years ago
supplement:
Calcium Chloride
supplement:
Caseins
Research Papers that Mention the Interaction
“The susceptibility of κ-casein to cross-linking increased with increasing temperature and calcium chloride addition , but decreased with increasing pH and citrate content, whereas the susceptibility of β-casein to TGase-induced cross-linking decreased with increasing temperature, but was not affected by other parameters.”
Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria“Among the salts tested, calcium chloride at 50 mM and all volumes of buffer showed the higher retention of casein proteins.”
“Adding calcium chloride at 0.17mmol/g of casein significantly increased cold-gelling temperature from 18 to ≥50°C, whereas no significant change was observed at levels up to 0.12mmol/g of casein.”
Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making.“Gelation occurs at similar pressures to casein micelle disintegration in dilute milk, and both can be prevented by inclusion of excess calcium chloride.”
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