Table 2.
Total percentage areas peaks in different regions for β-casein in NMR including methyl, aliphatic, amide and amino region. The difference in the percentage is presented for β-casein at temperature of 4 and 20 °C and pH of 5.9 and 7.0.
| Temperature | 4 °C | 20 °C | ||
|---|---|---|---|---|
| pH | 5.9 | 7.0 | 5.9 | 7.0 |
| Region/Integral | β-Casein | |||
| Methyl | 19.48 ± 0.16 a | 17.63 ± 0.27 b | 16.78 ± 0.13 bc | 16.22 ± 0.17 c |
| Aliphatic | 16.22 ± 0.16 ab | 17.73 ± 0.75 a | 14.91 ± 1.64 b | 13.90 ± 0.35 bc |
| Amide | 42.29 ± 0.04 b | 42.82 ± 0.21 b | 46.69 ± 0.14 a | 46.32 ± 0.17 a |
| Amino | 22.01 ± 0.34 b | 21.83 ± 0.82 b | 22.62 ± 0.41 ab | 23.47 ± 0.89 a |
a,b,c Mean values within a row that do not share a common superscript letter are significantly different (p ≤ 0.05).