کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2434907 | 1107038 | 2011 | 9 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk](/preview/png/2434907.png)
Heat treatment of milk at 85–95 °C has long been reported to increase the pH of gelation and firmness of acid milk gels; hence its wide application in yoghurt manufacture. These changes have been attributed to the formation of heat-induced whey protein/κ-casein complexes in the milk, to which heat-denatured whey protein ingredients may be substituted. However, variations in resulting gels show that a possible role of κ-casein in determining the functional acid-gelation property of the complexes needs investigating. Model heat-induced whey protein/κ-casein complexes were produced of κ-casein content from 0 to 40% (w/w), but of similar size, secondary structure, surface hydrophobicity and thiol/disulphide distribution. These complexes were added to whey protein-free skim milk systems and the resulting acid-gelation behaviour of the milks was evaluated. The results showed a modification of the pH of gelation that was explained more by variation of the pI of complexes than by the κ-casein content.
Journal: International Dairy Journal - Volume 21, Issue 9, September 2011, Pages 670–678