کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8979190 1107112 2005 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture
چکیده انگلیسی
Skim milk powder was manufactured in a milk powder plant using different preheating temperatures, concentrate heating temperatures and spray drying temperatures. Varying the preheating conditions from 70 °C for 52 s to 120 °C for 52 s had a marked effect on the denaturation of β-lactoglobulin A, β-lactoglobulin B, α-lactalbumin, bovine serum albumin (BSA), and immunoglobulin G. In contrast, varying concentrate heating temperature (65-74 °C) and inlet/outlet air dryer temperature (200/101 °C-160/89 °C) had a minimal effect on whey protein denaturation. Most of the whey protein denaturation and association with the casein micelle occurred in the preheating section of the powder plant. Aggregation of β-lactoglobulin (β-lg) and BSA predominantly involved disulphide bonds. Although, greater than 90% of the β-lg and BSA was denatured after preheating at 120 °C for 52 s, the extent of association with the casein micelle was lower, 50% for β-lg and 75% for BSA.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 15, Issue 5, May 2005, Pages 501-511
نویسندگان
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