کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2434254 | 1106998 | 2014 | 4 صفحه PDF | دانلود رایگان |
Heat-induced coagulation of unconcentrated (9%, w/w) and concentrated (18%, w/w) reconstituted skim milk was determined after incubation with transglutaminase (TGase). Cross-linking ∼20% of κ-casein strongly increased the heat stability of unconcentrated milk at pH >6.9, presumably by preventing heat-induced dissociation of κ-casein, whereas increased heat stability of unconcentrated milk at pH 6.6–6.8 was only observed when >80% of casein was cross-linked. Treatment with TGase reduced heat stability of unconcentrated milk at pH <6.6, presumably due to the increased susceptibility of partially cross-linked casein micelles to coagulation arising from heat-induced acidification. A low degree of cross-linking increased the heat stability of concentrated milk at pH >6.8, but more extensive cross-linking progressively reduced heat stability. The degree of cross-linking studied did not increase the heat-stability of concentrated milk at its natural pH. The outcomes of this study substantiate the crucial roles of heat-induced acidification and casein dissociation in heat stability of milk.
Journal: International Dairy Journal - Volume 38, Issue 2, October 2014, Pages 183–186