Effect of the high-pressure-release phase on the protein composition of the soluble milk fraction

被引:9
作者
Bravo, F. I. [1 ]
Molina, E. [1 ]
Lopez-Fandino, R. [1 ]
机构
[1] CSIC UAM, Inst Invest Ciencias Alimentac CIAL, Madrid 28049, Spain
关键词
high-pressure-release rate; milk protein; high-pressure treatment; protein distribution; TREATED SKIM MILK; PARTICLE-SIZE CHANGES; CASEIN MICELLES; BOVINE-MILK; BETA-LACTOGLOBULIN; WHEY PROTEINS; DENATURATION; REASSOCIATION; DISRUPTION; SOLUBILIZATION;
D O I
10.3168/jds.2012-5490
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
This paper describes a study on the influence of the high-pressure-release rate on the protein distribution between the soluble and colloidal fractions of milk. Skim milk, without or with sulfhydryl-blocking agents, was pressure treated at 250 and 350 MPa for 5 to 15 min at 25 degrees C, applying different pressure-release rates (pressure-release times between 0.07 to 10 min). The liberation of caseins to the soluble phase and the denaturation of whey proteins were assessed. A significantly higher increase in the content of soluble casein took place during the pressure-release phase as compared with a pressure-holding phase. Denaturation of beta-lactoglobulin mainly took place by -SH-S-S exchange reactions during the holding phase. The present results, thus, show a negligible influence of whey proteins on the increase in the content of nonsedimentable casein in pressure-treated milk and provide evidence for the importance of the pressure-release rate in this process, so that the slower the pressure release rate, the higher the level of soluble casein.
引用
收藏
页码:6293 / 6299
页数:7
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