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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Research Journal of Life Science
Purwadi Purwadi
Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Medicine & Pharmacology Other

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The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature Premy Puspitawati Rahayu; Abdul Manab; Mulia Winirsya Apriliyani; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.5

Abstract

Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle. The nano size of casein can accelerate the process of absorption into the body, making it suitable as a delivery system of nutraceutical food. It can happen with the appropriate temperature. According to the statement, this research aims to determine the best temperature for the reassembling process of casein with phenolic at different temperature (40°C, 50°C, and 60°C) with four replications. 
Co-Authors Abdul Manab Djalal Rosyidi Dwi Rumdaini Intan Permatasari Eny Sri Widiastuti Fahrullah Fahrullah Firman Jaya Herly Evanuarini Ika Ayu Wijayanti Ilma Mahdiana Imam Thohari Lilik Eka Radiati Ma'ruf, Wahidah Martha Anggraeni Christiana Mulia Winirsya Apriliyani Wildan Yudha Prasetyo Wiwit Hartono