Effect of SDS on acid milk coagulability

被引：9

作者：

Lefebvre-Cases, E ^{[1
]}

de La Fuente, BT ^{[1
]}

Cuq, JL ^{[1
]}

机构：

[1] Univ Montpellier 2, Lab Genie Biol & Sci Aliments, Unite Ingn Syst Macromol, F-34095 Montpellier 5, France

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 04期

关键词：

sodium dodecyl sulphate; acid milk gel coagulability;

D O I：

10.1111/j.1365-2621.2001.tb04601.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To study the importance of hydrophobic interaction on the mechanism of acid milk gel formation, milk coagulation process was monitored at 30 degreesC in presence of various levels of sodium dodecyl sulphate (SDS). As a function of the SDS concentration, acid milk coagulability was either enhanced or reduced. Main pH-induced biochemical changes were preserved despite the presence of SDS (such as pi-I-induced demineralization and pH-induced protein solubilization). It could be assumed that SDS-modified casein micelles ability to coagulate by lowering of pH might seem to be governed essentially by the level of SDS-induced k-casein micellar dissociation, at natural milk pH.

引用

页码：555 / 560

页数：6