Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk

被引：5

作者：

Aslandag, Seral Koseoglu ^{[1
]}

Vural, Halil ^{[2
]}

Yildirim-Elikoglu, Seda ^{[2
]}

机构：

[1] Hacettepe Univ, Grad Sch Sci & Engn, Ankara, Turkiye

[2] Hacettepe Univ, Fac Engn, Dept Food Engn, Ankara, Turkiye

来源：

INTERNATIONAL DAIRY JOURNAL | 2023年 / 145卷

关键词：

BETA-LACTOGLOBULIN; WHEY PROTEINS; CASEIN MICELLES; SKIM MILK; SERUM-ALBUMIN; POLYPHENOLS; PH; DISSOCIATION; AGGREGATION; STABILITY;

D O I：

10.1016/j.idairyj.2023.105732

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of green tea extract (GTE) on heat-induced milk protein interactions and enzymatic coagulation of milk was investigated. GTE addition affected the renneting process, more apparent for heattreated samples. The enzymatic phase of rennet coagulation was negatively affected by GTE, with a significantly lower amount of & kappa;-casein hydrolysis for intense heat-treated samples. Gel characteristics of raw milk were unaffected by GTE, but mild heat-treated samples with GTE displayed decreased gel firmness and increased water holding capacity compared with control samples. Model studies conducted with purified f3-lactoglobulin A and & kappa;-casein revealed that GTE caused a significant impact on interactions between denatured f3-lactoglobulin A and & kappa;-casein. Heat-induced large aggregate/complex formation between f3-lactoglobulin A and & kappa;-casein in milk samples was not significantly affected, highlighting the importance of the reaction medium. The presence of casein micelles in milk, which are strong candidates for phenolic binding, may ultimately impact protein-protein interactions.& COPY; 2023 Elsevier Ltd. All rights reserved.

引用

页数：11

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