The effects of soya bean trypsin inhibitor and the Maillard reaction on the gelation of UHTST-sterilized concentrated casein micelle dispersins
1981
Koning, P.J. de | Kaper, J. (Netherlands Inst. voor Zuivelonderzoek, Ede (Netherlands))
Ultra-high temperature short-time (UHTST)-sterilized concentrated casein micelle dispersions (CCMD) were investigated for changes in viscosity and protein breakdown during storage at 30 deg C. Inhibition of proteolysis by the addition of soya bean trypsin inhibitor (STI) and prevention of the Maillard reaction by the replacement of lactose by sorbitol showed that there was no relationship between the time of gelation and the initial fall of viscosity during age-thinning, the breakdown of alpha(, s1+2-) and Beta-casein, the formation of gamma-casein or the Maillard reaction.
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