The pressure-induced, lactose-dependent changes in the composition and size of casein micelles

被引：15

作者：

Wang, Pengjie ^{[1
,2
]}

Jin, Shaoming ^{[1
,2
]}

Guo, Huiyuan ^{[3
]}

Zhao, Liang ^{[3
]}

Ren, Fazheng ^{[1
,2
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Funct Dairy, Beijing 100083, Peoples R China

[2] Beijing Lab Food Qual & Safety, Beijing, Peoples R China

[3] Beijing Higher Inst Engn Res Ctr Anim Prod, Beijing, Peoples R China

来源：

FOOD CHEMISTRY | 2015年 / 173卷

基金：

对外科技合作项目（国际科技项目）;

关键词：

High pressure; Casein micelles; Lactose; Physicochemical properties; HIGH HYDROSTATIC-PRESSURE; TREATED BOVINE-MILK; SKIM MILK; PHYSICOCHEMICAL CHARACTERISTICS; PROTEIN-CONCENTRATION; INDUCED GELATION; WHEY PROTEINS; TEMPERATURE; DISRUPTION; SUCROSE;

D O I：

10.1016/j.foodchem.2014.09.159

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of lactose on the changes in the composition and size of casein micelles induced by high-pressure treatment and the related mechanism of action were investigated. Dispersions of ultracentrifuged casein micelle pellets with 0-10% (w/v) lactose were subjected to high pressure (400 MPa) at 20 degrees C for 40 min. The results indicated that the level of non-sedimentable caseins was positively related to the amount of lactose added prior to pressure treatment, and negatively correlated to the size. A mechanism for the pressure-induced, lactose-dependent changes in the casein micelles is proposed. Lactose inhibits the hydrophobic interactions between the micellar fragments during or after pressure release, through the hydrophilic layer formed by their hydrogen bonds around the micellar fragments. In addition, lactose does not favour the association between calcium and the casein aggregates after pressure release. Due to these two functions, lactose inhibited the formation of larger micelles after pressure treatment. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：468 / 474

页数：7

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