Interactions between milkfat and milk proteins. The effect of heat on the nature of the complexes formed
1993
Dalgleish, D.G. | Sharma, S.K. (Guelph Univ., Ontario (Canada). Dept. of Food Science)
This paper describes some preliminary experiments to study the effect of heat on the membranes of natural and synthetic fat globules in whole and homogenized milks. A summary is presented of the possible reactions which can occur when milk is heated to temperatures where the serum proteins are denatured, and some experimental evidence is presented for the predominance of certain reactions affecting either the natural or synthetic fat globule membranes. Controlled dissociation of some of the absorbed proteins from the surfaces of homogenized milkfat globules show that the whey proteins and kappa-casein appear to be more tightly bound than the other caseins to the surface of the fat.
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