The relative importance of protein and mineral concentrations on the dissociation of kappa-casein from the micelles in heated reconstituted skim milk
1993
Anema, S.G. | Creamer, L.K. (New Zealand Dairy Research Inst., Palmerston North (New Zealand)) | Singh, H.
Three series of milk samples were prepared containing increasing concentrations of (a) total solids, (b) proteins or (c) minerals. The effects of heat treatments at 120 degree Celsius on the dissociation of kappa-casein from the casein micelles of these milks and the heat coagulation times (HCT) of the milks were determined. Increasing the total solids (TS) content of the milk gradually increased the kappa-casein dissociation at any particular pH. This effect was also apparent in the samples with greater mineral concentrations but not in those with greater mineral protein contents. This result suggested that the effect of pH and concentration on the dissociation of the whey protein/kappa-casein complexes from the micelles is more dependent on the content and composition of the minerals in the milk than on that of the proteins.
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