INTERACTIONS BETWEEN LIPIDS AND MILK-PROTEINS IN EMULSION

被引：22

作者：

AYNIE, S ^{[1
]}

LEMESTE, M ^{[1
]}

COLAS, B ^{[1
]}

LORIENT, D ^{[1
]}

机构：

[1] DEPT BIOCHIM & TOXICOL ALIMENTAIRES,F-21000 DIJON,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 04期

关键词：

NITROXIDES; FATTY ACIDS; LACTOGLOBULINS; CASEIN;

D O I：

10.1111/j.1365-2621.1992.tb14315.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The interactions between nitroxide homologs of fatty acids and purified components of milk proteins in a model food emulsion were studied using electron spin resonance. The importance of the interactions in emulsions decreased in the order alpha(s1)-casein > beta-lactoglobulin > beta-casein square-root whole casein. Alpha(s1)-casein resulted in a better organization of the lipid monolayer. Neither the flexibility nor the tertiary structure of the proteins explained this result. It appeared that the interactions occurred through lipid polar heads and protein polar side chains due to hydrogen bonds and/or electrostatic interactions.

引用

页码：883 / &

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