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
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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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
Journal: International Dairy Journal - Volume 15, Issue 5, May 2005, Pages 501-511
نویسندگان
D.J. Oldfield, M.W. Taylor, H. Singh,