The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment

Yüksel, Zerrin; Erdem, Yaşar Kemal

doi:10.1016/j.jfoodeng.2004.04.032

Cited by 26 publications

(14 citation statements)

References 9 publications

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“…The main reaction occurs between b-lactoglobulin and j-casein. Aggregation of casein micelles during fermentation accounts for the presence of fractions with high molecular weight in the protein profile of fermented milk beverages (Steffl et al 1999;Yüksel and Erdem 2005;Rodriguez-Nogales 2006). Figure 2a depicts this phenomenon as a peak with molecular weight above 66 kDa.…”

Section: Influence Of Transglutaminase On Protein Profile Changes In mentioning

confidence: 99%

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Wróblewska

Kaliszewska

Kołakowski³

et al. 2010

World J Microbiol Biotechnol

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Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-MIX TM 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (b-lactoglobulin, a-lactalbumin, a-casein, b-casein and j-casein) indicated differences on the level of immunoreactivity of individual proteins. The b-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of j-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1-PC4) determined 96.05% of the total variance of the samples.

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Section: Influence Of Transglutaminase On Protein Profile Changes In mentioning

confidence: 99%

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Wróblewska

Kaliszewska

Kołakowski³

et al. 2010

World J Microbiol Biotechnol

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show abstract

“…The difference may be due to the decrease in ''solute phase" effect, which was a result of decreasing SNF concentration. On the other hand, the increasing distance between the micelles caused an increase in the bound ANS, explained as increasing access of the hydrophobic marker to hydrophobic regions in the protein structure (Yuksel & Erdem, 2005). So, decreasing SNF concentration leads to an increase of the accessibility of the ANS to the hydrophobic sites, resulting in an increased F max (Table 1).…”

Section: Reconstituted Milk/green Tea Systemmentioning

confidence: 99%

Characterization of binding interactions between green tea flavanoids and milk proteins

2010

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“…Usually, heating affects the hydrophobic sites of proteins, resulted in protein aggregates via hydrophobic interactions. This aggregation is strongly related to the surface hydrophobicity and the protein denaturation (Yazdi & Corredig, 2012;Yüksel & Erdem, 2005). The SH measurement probed by ANS is one of a simple method that can be used to evaluate the protein denaturation (Alizadeh-Pasdar & Li-Chan, 2000;Hayakawa & Nakai, 1985;Nakai, 1983).…”

Section: Encapsulation Efficiency and Surface Hydrophobicitymentioning

confidence: 99%

Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions

Jarunglumlert

Nakagawa

Adachi

2015

Food Research International

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The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment

Cited by 26 publications

References 9 publications

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Characterization of binding interactions between green tea flavanoids and milk proteins

Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions

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