Heat-induced Interactions Between Caseins and Whey Proteins in Skim Milk

被引：0

作者：

Wang, C. N. ^{[1
]}

Zhang, Y. X. ^{[1
]}

Guo, Y. J. ^{[1
]}

Wang, H. ^{[1
]}

Guo, M. R. ^{[1
]}

机构：

[1] Jilin Univ, Dept Food Sci, Harbin, Peoples R China

来源：

INTERNATIONAL CONFERENCE ON COMPUTER SCIENCE AND ENVIRONMENTAL ENGINEERING (CSEE 2015) | 2015年

关键词：

skim milk; caseins; whey proteins; BETA-LACTOGLOBULIN; PH; MICELLES;

D O I：

暂无

中图分类号：

TP301 [理论、方法];

学科分类号：

081202 ;

摘要：

Effects of heat treatment conditions (heating temperature, heating time and pH) on the properties of casein micelle such as free sulfydryl content, zeta potential and average micelle size, texture of gels were investigated. Results indicated that free sulfydryl content was significantly decreased (p < 0.01) at elevated temperatures (70-95 degrees C) compared with control. The impacts of heating time (530 min) and pH ranging from 5.5-7.2 on free thiol group were at lowest levels at 30 min and pH 6.5, respectively. For average diameter of casein-whey protein complex, the samples exhibited the largest values at 90 degrees C, 15 min and pH 6.6. A gel was immediately formed just by heating samples at pH < 6.5. Compared with the control, acid-induced gel of samples with pH. 6.5 gradually increased in hardness (p < 0.05). All heat treated systems were of instability behavior with zeta potential values between -2 similar to -13mV.

引用

页码：1020 / 1026

页数：7

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