Milk Coagulation and Protein Denaturation

Brown, Rodney J.

doi:10.1007/978-1-4615-7050-9_11

Cited by 28 publications

(15 citation statements)

References 102 publications

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“…Proteins and polysaccharides are two major classes of biopolymers which may develop the gelation phenomenon with suitable treatments (14). Milk proteins have the ability to gel, each one of them (α-lactalbumin, -lactoglobulin and casein) with very different functional characteristics for use in the food industry in the manufacture of certain dairy and nondairy products (15)(16)(17)(18). Milk gels are developed through manufacture of some dairy products; two of the most popular milk products, yoghurt and cheese, involve gel formation (19,20).…”

Section: Introductionmentioning

confidence: 99%

Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure

Vélez‐Ruiz

Swanson

Barbosa-Cánovas

1998

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure

Vélez‐Ruiz

Swanson

Barbosa-Cánovas

1998

LWT - Food Science and Technology

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“…an important role (Brown, 1988;Havea, 1998;Havea, Carr & Creamer, 2004). Upon heating β-8 lactoglobulin, the major whey protein, at neutral pH conditions to 70°C, dimers first dissociate into 9 monomers, and a thiol group as well as hydrophobic residues become solvent accessible.…”

mentioning

confidence: 99%

Improved heat stability by whey protein–surfactant interaction

Le¹,

Sabatino²,

Heyman³

et al. 2011

Food Hydrocolloids

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2One of the main changes that occur during heat treatment of milk is whey protein denaturation, 3 which in its turn may lead to protein aggregation and gelation. In this contribution, the effect of 4 lysophospholipids, the main components of lysolecithins, as well as alternative surfactants, on 5 heat-induced whey protein aggregation has been studied. Hereby, attention was paid to the 6 relation between polar lipid molecular structure (e.g. effect of alkyl chain length, effect of polar 7 head group) and heat stabilising properties. Residual protein determination in the supernatant 8 obtained after centrifugation of heated whey protein solutions learned that whey protein 9 aggregation was at least partly prevented in the presence of surfactants. As the short alkyl chain 10 lysophospholipids were particularly effective heat stabilisers, hydrophilic surfactants seemed to 11 be most effective, which may be ascribed to their higher critical aggregation concentration. Upon

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“…As temperaturas de desnaturação das proteínas séricas são 78ºC, 62ºC e 64ºC para a β-lactoglobulina, α-lactoalbumina e soroalbumina respectivamente. As imunoglobulinas são muito termolábeis (BROWN, 1988).…”

Section: Proteínasunclassified

Avaliação do iogurte produzido com leite contendo diferentes níveis de células somáticas.

Fernandes¹,

Oliveira²

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Milk Coagulation and Protein Denaturation

Cited by 28 publications

References 102 publications

Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure

Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure

Improved heat stability by whey protein–surfactant interaction

Avaliação do iogurte produzido com leite contendo diferentes níveis de células somáticas.

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