Effect of temperature on casein micelle composition and gelation of bovine milk

被引：27

作者：

Zhang, Yuan ^{[1
,4
]}

Liu, Dasong ^{[1
]}

Liu, Xiaoming ^{[1
,4
,7
]}

Hang, Feng ^{[2
,3
]}

Zhou, Peng ^{[1
]}

Zhao, Jianxin ^{[1
,2
,3
,7
]}

Zhang, Hao ^{[1
,2
,3
,5
,7
]}

Chen, Wei ^{[1
,4
,5
,6
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Bright Dairy & Food Co Ltd, State Key Lab Dairy Biotechnol, Technol Ctr, Shanghai 200436, Peoples R China

[3] Bright Dairy & Food Co Ltd, Dairy Res Inst, Shanghai 200436, Peoples R China

[4] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[5] Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Jiangsu, Peoples R China

[6] Beijing Technol & Business Univ, Beijing Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

[7] Jiangnan Univ, Yangzhou Inst Food Biotechnol, Yangzhou 225004, Jiangsu, Peoples R China

来源：

INTERNATIONAL DAIRY JOURNAL | 2018年 / 78卷

基金：

中国国家自然科学基金;

关键词：

SKIM MILK; RHEOLOGICAL PROPERTIES; BETA-CASEIN; ELECTRON-MICROSCOPY; GELS; CALCIUM; COAGULATION; PROTEINS; MODEL;

D O I：

10.1016/j.idairyj.2017.10.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Variation in temperature causes changes in the composition of the casein micelles. Milk samples with 10, 20, 30, 40, and 50% reduction of total beta-CN from casein micelles were prepared and analysed. The micelle structure was maintained with minor changes in z-average diameters, zeta potentials, and micellar calcium. During acid gelation decreases in maximum storage modulus, fracture force and firmness were observed with gradual removal of beta-CN, but with no significant differences regarding the gelation time among the samples. Decreases in gelation time, maximum G', fracture force and firmness occurred with gradual removal of beta-CN during rennet-induced gelation. Thus, the changes in composition of casein micelle during low temperature treatments had an influence on the gelation properties of bovine milk. (c) 2017 Elsevier Ltd. All rights reserved.

引用

页码：20 / 27

页数：8

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